ZAP Bites: Kicking Off Fall with Swedish Meatballs

I love nothing more than comfort food on a brisk fall day.  With Labor Day bringing summer to an end, I thought I would get a head start on celebrating Fall here in California and make Swedish Meatballs.  These meatballs melt in your mouth, and the sauce is just the right combination of sweet and savory.  Warning-this recipe is THAT good.  Perfect for football Sundays or a dinner party.  Bon Appétit!

What you will need:

• 3 ounces fresh white bread, crusts removed and bread cut into 1/2-inch pieces (about 1 3/4 unpacked cups)
• 1/2 cup milk
• 5 tablespoons unsalted butter, divided
• 1 medium onion, minced or grated, divided (see note above)
• 1 pound 4 ounces ground beef chuck (about 20% fat)
• 12 ounces ground pork (about 25% fat)
• 4 teaspoons (18 grams) kosher salt, plus more for seasoning
• 2 large eggs
• 1/4 teaspoon ground white pepper, plus more for seasoning
• 1/8 teaspoon ground allspice
• Canola or vegetable oil, for frying
• 3 tablespoons flour
• 2 cups homemeade chicken stock or low-sodium chicken broth
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• Minced flat-leaf parsley, for garnish
• Buttered boiled Yukon gold potatoes and lingonberry jam, for serving (optional)

How to make the delicious meatballs:

1- Heat oven to 350 degrees.  In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk absorbed, about 10 minutes.

2- Meanwhile, in a small skillet, melt 2 tablespoon butter over medium-high heat. Add half of the minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.

3- Combine ground beef, ground pork, bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice.

4- Roll roughly 1-tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size and arrange on baking sheets.  Put in over for 30 minutes.

5- In a medium saucepan, melt remaining 3 tablespoons butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.

6- Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or as an hors d'oeuvres speared with toothpicks.

Recipe and image credit are from SeriousEats.com

-Katie Foley