Swedish Meatballs

By grammadot

Ingredients

• 3 to 4 slices white bread, crusts removed - torn into pieces
• 1/4 cup milk
• 1 lb ground beef
• 1 lb ground pork
• 1 small red onion - grated or very finely chopped
• 1 egg
• 1/8 tsp allspice
• 1/4 tsp cardamon
• 1/8 tsp ground ginger
• salt and freshly ground black pepper
• butter and vegetable oil for frying meatballs
• Gravy
• 2 cups beef stock
• 2 tbs flour
• 1 cup heavy cream
• salt and freshly ground black pepper

Details

Cooking time 20mins

Preparation

Step 1

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix lightly with your hands to combine. Shape into small meatballs (a small scoop works best)
2 tbs butter and some oil in large deep skillet over medium-high heat. Add the meatballs about 8 to 10 at a time and gently brown on all sides about 5 to 7 minutes. Shake the skillet now and then so meatballs won't stick and loosen with a small metal spatula. Once they are all cooked, keep warm and make the gravy
Deglaze the skillet with 1 cup of the beef stock, letting it simmer 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl whisk the flour with 1/4 cup cold water until smooth. Whisk flour mixture into warm gravy and let simmer, whisking to prevent lumps, until thickened slightly, about 3 to 5 minutes. Add the cream and reduce then season with salt and pepper. Add meatballs to gravy and simmer until thick and bubbly.