Swedish Meatballs
1 photo of Swedish Meatballs
By
Francine Lizotte
@ClubFoody
5
Moist, tender and flavorful along with a tasty gravy, these are absolutely delicious!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
54 meatballs
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
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MEATBALLS
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1 lb(500 g) lean ground beef
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1 lb(500 g.) ground pork
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2 Tbspbutter
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1 3/4 cwhite onions, finely chopped
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3/4 tspground himalayan sea salt, divided
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2 largecloves garlic, pressed
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1/3 chalf-and-half
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2 largefree-run eggs, beaten
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1/2 cpanko breadcrumbs
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1 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
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1/4 tspallspice
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1/4 tspground nutmeg
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1/4 tspcayenne pepper
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1 1/2 Tbspfresh parsley, chopped
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GRAVY
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3 Tbspbutter
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3 Tbspunbleached all-purpose flour
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4 ccold low-sodium beef broth
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3/4 c35% heavy cream
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1 tspbrown sugar
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1/2 tspworcestershire sauce
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1 Tbspcooking sherry
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1 Tbspbusha browne's® hot & spicy sherry
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1 tspdried basil
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1 tspgarlic salt, or to taste
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1 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
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1/4 tspcayenne pepper, or to taste
How to Make Swedish Meatballs
- To make the meatballs; In a large bowl, combine ground beef and ground pork; set aside.
- In a large saucepan over medium heat, melt 2 tbsp. butter and when sizzling, add onions; cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute.
- Transfer onion mixture to a large bowl and add half-and-half, eggs, breadcrumbs, black pepper, ¼ tsp. sea salt, allspice, nutmeg, cayenne pepper and parsley; stir to combine. Add onion mixture to meat and mix until well blended. Cover with plastic wrap making sure it touches the surface and refrigerate for 1 hour.
- Preheat oven to 425ºF. Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll meatball mixture (about 2 tbsp.) into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet and transfer to the preheated oven; bake for 20 minutes or until the internal temperature reads 160ºF.
- Remove meatballs from the oven and place them on a plate lined with paper towel to absorb any excess fat; let sit for 5 minutes. Transfer them to the gravy, cover with sauce, reduce heat to medium-low and simmer for 5 minutes before serving with steamed veggies and mashed potatoes (lingonberry preserves). Makes 54 meatballs
- To make the gravy; In the same skillet over medium heat, melt 3 tbsp. butter; whisk flour into butter and cook until light golden brown, 2 to 2 ½ minutes. Slowly whisk in beef broth into butter mixture and continue whisking until all incorporated. Increase heat to medium-high and whisk in heavy cream.
- Bring to a simmer, add sugar and Worcestershire sauce; cook for 2 minutes. Stir in cooking sherry, Busha Browne’s, dried basil, garlic salt, black pepper, and cayenne. Reduce heat to medium and simmer for 7 to 8 minutes to thicken the gravy.
- Note: Add cornstarch mixed with water to thicken sauce
- To view this recipe on YouTube, click on this link >>>> youtu.be/vUZ7JOgnpqs
