Sweedish Meatballs
Ingredients:
Meatballs
1 lb Ground pork
¼ cup Flat leaf parsley, minced
½ tsp Ground allspice
½ tsp Ground nutmeg
¾ cup Yellow onion, grated (about 1 medium onion)
2 tsp Salt
½ tsp Pepper, freshly ground
4 Cloves garlic, minced
¾ cup Panko*
2 Eggs
2 tbsp Olive oil
½ cup Flour*
4 cups Beef broth
1 tsp Salt
¼ tsp Pepper
1 tbsp Lemon juice
¼ tsp Ground allspice
¼ tsp Ground nutmeg
1 cup Heavy cream
Directions:
1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**
3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. is takes about 5 minutes. Set aside **
4. When all of the meatballs are browned, pour o any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the our and cook for 1 minute. Add the beef broth to the pan a little at a time.***
5. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
6. Once the gravy begins to simmer****, add the meatballs back into the pan.
7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes.
8. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
Cooking Notes:
*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.
** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes.
*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall.
**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.
