As featured on Recipe Club's Cocktail Party episode

Swedish Meatballs
David Chang

Dave’s notes appear below in italics.

I started with a recipe from The Modern Proper, but I don’t always follow directions well. 

Serves 8, makes 30-35 meatballs

Meatballs
1 lb 80/20 ground beef
1 lb ground pork
¼ C flat leaf parsley, minced
½ tsp ground allspice
½ tsp ground nutmeg
1 small yellow onion, grated
4 garlic cloves, minced
¾ C panko breadcrumbs
2 large eggs
2 Tbsp extra-virgin olive oil
4 oz butter
2 tsp kosher salt
½ tsp freshly cracked black pepper

1. In a large bowl, combine the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs. Mix well, then with wet hands, form golf ball–size balls (about 2 Tbsp each). You should have about 30-35 meatballs.

2.  Heat the olive oil in a large skillet or braiser* over medium-high heat. Once the oil is glistening, add half of the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 more minutes. Transfer the meatballs to a plate. Repeat with remaining meatballs. Pour any excess grease from the skillet into a heatproof vessel.

*Do not use a non-stick pan. You want to get a char on the meatballs, and you want it to stick. With a non-stick, you will lose out on the caramelized drippings from the meatballs that will help make your gravy delicious.

3.  Add the meatballs to gravy and turn to coat. Cover and reduce the heat to low. Simmer until the gravy has thickened and the meatballs reach an internal temperature of 165°F on a meat thermometer, about 10 minutes.

4. Serve warm over egg noodles.

Gravy
8 oz unsalted butter
½ C all-purpose flour
4 C beef stock
Beef bouillon
1 Tbsp fresh lemon juice (from 1 lemon)
¼ tsp ground allspice
¼ tsp ground nutmeg
8 oz heavy cream
1 tsp kosher salt
¼ tsp freshly cracked black pepper

1. After cooking meatballs, use the same skillet and reduce the heat to medium. Add the butter and stir until melted. When the butter begins to bubble, sprinkle in the flour and whisk until fully incorporated, about 1 minute. Whisk in the beef stock, salt, pepper, lemon juice, allspice and nutmeg and cream, until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened.