Swedish Meatballs
Ingredients:
| 1 lb | ground beef |
| 1/4 cup | ground pork |
| 1/2 tsp | flat leaf parsley, minced |
| 1/2 tsp | ground all spice |
| 3/4 tsp | ground nutmeg |
| 1 medium | yellow onion, grated |
| 2 tsp | salt |
| 1/2 tsp | pepper, freshly ground |
| 4 cloves | garlic, minced |
| 3/4 cup | panko |
| 2 | eggs |
| 2 tbsp | olive oil |
| 1/2 cup | cream gravy |
| 1/2 cup | butter |
| 1/2 cup | flour |
| 4 cups | beef broth |
| 1 tsp | salt |
| 1/4 tsp | pepper |
| 1 tbsp | lemon juice |
| 1/4 tsp | ground all spice |
| 1/4 tsp | ground nutmeg |
| 1 cup | heavy cream |
Instructions:
- In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined
- Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls
- In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside
- When all of the meatballs are browned, pour off 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 flour and cook for 1 minute
- Add the beef broth to the pan a little at a time
- 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
- Once the gravy begins to simmer, add the meatballs back into the pan. Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, about 8-10 minutes
- Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam
Recipe submitted by Byron Gray and Grandma Kiki