18/08/2024
So Good Swedish Meatballs
This tasty little meatballs swimming in a creamy gravy are SO good! Ja!
Serves:
4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 3/4 cup fresh or panko breadcrumbs
- 1 cup cream
- 500g pork and beef mince
- 1 large onion, finely diced
- 1 clove garlic, crushed
- 1 teaspoon finely grated nutmeg
- sea salt and pepper
- 1 egg
- 50g butter
- CREAM GRAVY
- 50g butter
- 1/4 cup flour
- 2 cups beef stock
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
Method
- Combine breadcrumbs with half the cream and mix until absorbed.
- Mix in mince, onion, garlic, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and egg with your hand until mixture is sticky and well combined. Roll into meatballs.
- Melt butter in a large sauté pan and lightly brown meatballs, not cooking them all the way through. Remove.
- To make CREAM GRAVY, melt butter in pan, add flour and cook stirring for one minute. Add stock and stir, cooking until thickened. Stir in remaining cream, sugar, mustard and soy sauce. Season. Add meatballs to sauce, tossing until they are well coated.
- VARIATIONS Stir in spinach leaves and a little seeded mustard for variation, or sauté 1 cup sliced mushrooms in butter when making sauce for a mushroom gravy.
Tips
- Meatballs can also be oven-baked. Place on a baking paper lined oven tray, sprinkle with a little water and bake at 200°C for 15 minutes.
- STYLING Serve meatballs on a mound of mashed potato, then spoon over the sauce and dollop with lingonberry jam or cranberry sauce.
- DRINK Riesling
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