Swedish meatballs are one of my favorites and my Mom use to make mini ones for cocktail parties in a special sauce (hers are called by the Swedish name: Kottebullar) I have her recipe squirrel away somewhere but, these came out very similar in not only smell but, taste too! I used all ground beef as that is what I like best. A lot of recipes call for a mix of beef and pork so, feel free to make that change up. I think this is one of the easiest and tastiest meatballs. The allspice and nutmeg are prefect in these. The sauce is up to you - I like the traditional brown gravy beef sauce but, I know others who prefer a lingonberry jam based sauce or even barbecue sauce... ~Enjoy! Diane
Swedish Meatballs in Brown Gravy Ingredients: 1-1/4 lbs ground beef (or half ground beef & half ground pork) 1/4 cup plain bread crumbs 1 large egg 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 small onion, finely diced or grated into ground beef sea salt and freshly ground black pepper, to taste 1 Tbs olive oil Gravy: 3 1/2 Tbs butter 3 1/2 Tbs flour 2 cups beef broth 1/3 cup heavy cream 1/4 cup sour cream splash of red wine **optional 1/2 tsp onion powder sea salt and freshly ground black pepper, to taste 1 Tbs chopped fresh parsley leaves 1/2 cup diced cooked mushrooms *see note below Directions: In a large bowl, combine ground beef, breadcrumbs, egg, allspice, nutmeg and onion, season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-inch meatballs, forming about 24 meatballs. Add 1 tablespoon olive oil to a skillet. Add meatballs, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate to blot off grease. (UPDATE: Oven Bake instructions below.) for the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in *sour cream and **red wine, season with salt and pepper, to taste. Stir meatballs into sauce in skillet with sauce and cook, stirring occasionally, until heated through and thickened, about 10 minutes. Sprinkle with parsley & serve over cooked butter noodles. Recipe Note: 1/2 cup diced, cooked mushrooms can be stirred into gravy as an option Want to oven Bake your meatballs? Use a large sheet pan with non-stick foil or a little olive oil on foil; place meatballs on sheet pan spacing evenly apart. Bake at 400F for 18-22 minutes. (internal temp should read at least 165F using an instant read thermometer.) Recipe & Photos by: Diane Baker for Canning and Cooking at Home
0 Comments
|