Swedish Meatballs

By Golfwidow7

Ingredients

• For the meatballs:
• 1 cup breadcrumbs
• 2 tablespoons unsalted butter
• 1/3 cup minced white onion
• 2 cloves garlic, minced
• 1/4 teaspoon ground allspice
• Kosher salt and freshly ground white pepper
• 1 cup milk (may need up to 2 cups depending on texture)
• 1 teaspoon Worcestershire sauce
• 1 1/2 pound lean ground beef
• 1/2 pound lean ground pork
• 3 large egg plus, beaten
• butter and olive oil for frying
• For the gravy:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium beef consomme
• 1 teaspoon Worcestershire sauce
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)
• Lingonberry jam, for serving (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from keyingredient.com

Preparation

Step 1

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 teaspoon 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 cover and refrigerate for 1 hour. Shape into small meatballs (about 60) In butter and a little olive oil sauté meatballs until browned all over.


Make the gravy:
Add additional butter to the skillet, over medium heat. Scrap the bits off the bottom of the pan. Add the flour and cook, whisking, until smooth. Whisk in the beef consomme and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. (a touch of dillweed may also added if you like.) Reduce the heat to medium low and simmer, covered until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry or raspberry jam, if desired.