Almost-Famous Swedish Meatballs
- Ready In:
- 50mins
- Ingredients:
- 22
- Yields:
-
45 meatballs
- Serves:
- 8
ingredients
-
Meatballs
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1⁄3 cup minced white onion
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground allspice
- kosher salt
- fresh ground white pepper
- 1⁄2 cup milk
- 1 teaspoon Worcestershire sauce
- 3⁄4 lb lean ground beef
- 1⁄2 lb ground lean pork
- 1 large egg, plus one egg white, beaten
- vegetable oil (for brushing)
-
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup heavy cream
- kosher salt
- fresh ground black pepper
- 2 tablespoons chopped fresh parsley
- ligonberry jam (Swedish style of serving)
directions
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoons white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
- Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over a medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley. Serve with Ligonberry ja, if desired.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri