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Swedish Meatballs

by Matthew Johnson featured in Party Meatballs 4 Ways

25 minutes

Inspired by foodnetwork.com

25 minutes

Ingredients

for 40 meatballs

Meatballs

  • 1 lb
    ground beef (455 g)
  • 1 lb
    ground pork (455 g)
  • 1 cup
    panko breadcrumbs (50 g)
  • ½ cup
    onion, finely minced (75 g)
  • ¼ cup
    fresh parsley, finely chopped (10 g)
  • 2 cloves garlic, minced
  • 2 eggs
  • salt, to taste
  • pepper, to taste

Swedish Gravy

  • ¼ cup
    butter (55 g)
  • ¼ cup
    all-purpose flour (30 g)
  • 2 cups
    beef broth (470 mL)
  • ½ teaspoon
    ground allspice
  • ½ teaspoon
    nutmeg, freshly grated
  • 1 cup
    heavy cream (240 mL)
  • salt, to taste
  • pepper, to taste
  • fresh parsley, chopped, to serve
    Calories 115
    Fat 8g
    Carbs 3g
    Fiber 0g
    Sugar 0g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
  6. Add the beef broth, stir, and cook until it thickens.
  7. Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
  8. Add the meatballs and coat them with the gravy.
  9. Sprinkle with the parsley, poke with toothpicks, and serve!
  10. Enjoy!
 

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