From the kitchen
Camel Milk Swedish Meatballs
Classic Swedish meatballs in a camel milk cream sauce with a touch of allspice.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/3 cup dry breadcrumbs
- 1/4 cup pasteurized camel milk, for crumbs
- 1 large egg
- 1/4 tsp ground allspice
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp neutral oil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef stock
- 3/4 cup pasteurized camel milk, for gravy
Method
- Soak breadcrumbs in 1/4 cup milk for 5 minutes. Add beef, pork, egg, allspice, salt and pepper; mix gently and shape 24 equal balls.
- Heat oil in a wide skillet over medium heat. Brown meatballs in batches, turning, until centers reach 160°F, about 10 to 14 minutes. Transfer to a clean plate.
- Pour off excess fat, leaving browned unburned fond. Add butter and melt. Whisk in flour; cook 1 to 2 minutes.
- Gradually whisk in stock and simmer 4 minutes until smooth. Lower heat and stir in remaining milk.
- Return meatballs and warm gently in sauce. Taste before adding extra salt and serve.
Cook with confidence
Before you start
Before you start
Cooking oil for meatballs and fresh butter for the roux are measured separately. Equal meatball sizes simplify the temperature check. Ground pork and beef must reach 160°F.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat meatballs in sauce to 165°F.
Brown, Check, Then Remove
Brown meatballs in batches and check a center for 160°F before reserving them on a clean plate. Spoon off excessive fat before adding the listed flour and butter for gravy. A ten-minute sear is an estimate, not evidence that all sizes cooked through.
Build the Gravy in Stages
Cook flour 1 minute, whisk in 2 cups stock until smooth, then lower heat before adding camel milk. Return meatballs only after the sauce thickens.
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