Swedish Meatballs
By foodiva
0 Picture
Ingredients
- Meatballs:
- 1 /3
- cup
- breadcrumbs
- 1 /2
- cup
- (125ml) milk
- 35 35
- ml
- cream
- (OPTIONAL -- makes the meatballs more tender in the centre)
- 1 1
- large egg
- 1 1
- large clove garlic,
- grated or minced (OPTIONAL)
- 1 /3
- teaspoon
- salt
- 1 /4
- teaspoon
- EACH of black pepper and ground white pepper
- 1 /4
- teaspoon
- Grillkrydda
- OR all spice OR all purpose seasoning
- 1 /2
- of an onion,
- finely chopped
- 1 1
- pound
- (500 g) ground beef
- (mince)
- 1 /2
- pound
- (250 g) ground pork
- (mince)
- 2 2
- tablespoons
- fresh,
- finely chopped parsley
- 1 1
- tablespoon
- butter
- 2 2
- teaspoons
- olive oil
- 1 /3
- cup
- butter
- 1 /4
- cup
- plain / all purpose flour
- 250 250
- ml
- (1 cup) vegetable broth
- (or stock)
- 250 250
- ml
- (1 cup) beef broth
- (or stock)
- 1 1
- cup
- thickened
- (or heavy) cream*
- 2 2
- teaspoons
- regular soy sauce
- 1 1
- teaspoon
- dijon mustard
- Salt and pepper,
- to season
- Gravy Sauce (OPTIONAL):
Details
Adapted from cafedelites.com
Preparation
Step 1
Instructions
In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
To serve:
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
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