Swedish Meatballs With Rich Gravy

By Alqualonde

No Nordic holiday spread is complete without meatballs. Preparing them a day ahead means you'll have very little to do at the last minute and can enjoy the party right along with your guests.

Ingredients

• 1/2 cup (125 mL) fresh bread crumbs
• 1 onion, grated
• 3 tbsp (45 mL) milk
• 1 egg
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) allspice
• 1/4 tsp (1 mL) pepper
• 1 lb (454 g) lean ground beef
• 1 lb (454 g) lean ground pork
• 1 tbsp (15 mL) vegetabIe oil
• 1 tbsp (15 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1 cup (250 mL) sodium-reduced beef broth
• 1/4 cup (60 mL) whipping cream, (35%)
• 1/4 cup (60 mL) lingonberry jelly or red currant jelly

Preparation

Step 1

In large bowl, stir together bread crumbs, onion, milk, egg, salt, allspice and pepper. Stir in beef and pork until well combined.

Form by rounded tablespoonfuls into 36 balls. (Make-ahead: Cover and refrigerate on lined baking sheet for up to 24 hours.)

In large skillet, heat oil with butter over medium heat; cook meatballs, in batches and turning often, until golden and digital rapid read thermometer inserted into centre of several balls reads 160°F (71°C), 8 to 10 minutes. Transfer to plate.

Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring, for 1 minute. Stir in broth and 1/2 cup water; boil, stirring occasionally, for 2 minutes. Stir in cream and jelly; boil, stirring, for 1 minute.

Return meatballs and any juices to skillet; simmer for 3 minutes.