Recipe courtesy of Robert Irvine
Total:
45 min
Active:
20 min
Yield:
about 18 meatballs
Level:
Easy

Ingredients

  • 1 cup fresh bread crumbs
  • 1/2 to 3/4 cup water
  • 1 tablespoon instant flour (recommended: Wondra)
  • 1 1/2 pounds ground beef
  • 1 onion, finely diced
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup canola oil
  • 2 tablespoons butter, cubed
  • 1 cup beef stock
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream
  • 1 bay leaf
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey mustard

Directions

Hydrate bread crumbs in a mixing bowl by pouring water (1/2 to 3/4 cup) over them.

To cook en papillote (in the oven, enclosed in foil), use a large foil oven pouch, or make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the center through which to place the sauce and meatballs. Shake flour in the pouch to coat the inside, and (for safety reasons) place in a roasting pan. Preheat oven to 450 degrees F.

To cook en papillote on the grill, follow the same procedure with the foil pouch and preheat grill to medium-high heat. (The foil pouch method is great for cooking and cleanup, but because the liquids inside will become very hot, use a roasting pan to support the weight of the pouch for safety reasons.)

To the bowl of hydrated bread crumbs, add ground beef, onion, egg, salt, pepper, nutmeg, and allspice. With an electric mixer, beat the meat mixture until fluffy. Heat oil in a large skillet to sear off meatballs. (In the episode, we seared the meatballs in a deep-fryer.) Form meat mixture into small meatballs, and sear them in the skillet or deep-fryer. Remove to paper toweling to drain briefly. Add butter, beef stock, sherry, cream and bay leaf to foil pouch (which you have placed into a roasting pan for safety reasons to support the weight of the "floppy" pouch). Transfer meatballs to the oven pouch and seal the pouch. Bake for about 20 to 25 minutes, or grill for about 15 to 20 minutes. Use extra care in dealing with the hot liquids in the foil pouch or oven bag.

Pour the sauce from the bag into a small saucepan. Remove bay leaf from sauce before serving. Whisk in Dijon mustard and honey mustard and heat for a few minutes to thicken, and serve with meatballs.

IDEAS YOU'LL LOVE

Swedish Meatballs

Recipe courtesy of Ann Sather

Swedish Meatballs

Recipe courtesy of Alton Brown

Swedish Meatballs

Recipe courtesy of Ann Sather

Slammin' Swedish Meatballs

Recipe courtesy of Aaron McCargo, Jr.

Hungarian Style Swedish Meatballs, Served on a Noodle Schmata

Recipe courtesy of Wayne Harley Brachman

Super-Sized Swedish Meatballs with Toasted Caraway Gravy

Recipe courtesy of Patrick Decker

Meatballs

Recipe courtesy of Michael Chiarello

Sexy Swedish Buns

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here