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SWEDISH MEATBALLS

Ingredients

  • FOR THE MEATBALLS:
  • 1 lb. 80/20 ground beef
  • 1/2 to 3/4 lb. ground pork
  • 2 slices bread (insides only)
  • 1/2 to 3/4 C heavy whipping cream
  • 1 shallot, minced
  • 1 TBLS butter
  • kosher salt/pepper
  • 1 tsp McCormick ground nutmeg
  • 1 tsp McCormick ground allspice
  • 2 TBLS butter
  • 1 TBLS olive oil
  • FOR THE SAUCE:
  • 2 TBLS butter
  • 2 TBLS flour
  • 2 C beef stock
  • kosher salt/ pepper
  • 3 TBLS sour cream
  • 1/2 tsp dijon mustard
  • 3 to 4 dashes Worcestershire sauce
  • 1/2 C heavy whipping cream
  • fresh chopped parsley
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Forget any other Swedish Meatballs you have had in the past…even…dare I say…IKEA! This rich, creamy sauce is the perfect compliment to these tender, fluffy meatballs! I went traditional and served mine with homemade mashed potatoes (YES…I do make my own mashed potatoes)…egg noodles or even steamed rice would work well. The finished sauce is all going to be about taste…I did add a touch more salt at the end…taste…taste…taste is going to be your best friend to develop the richness of the gravy!

This recipe is the ultimate in comfort food…your cheat meal…guilt has no business here…feel free to indulge! The ingredients will yield about 24 medium-sized meatballs.

swedish meatballs

In a large bowl, pour in heavy whipping cream. Start pulling apart the insides of the bread and tear into tiny pieces. Add to the cream. I used an Italian bread. I would not recommend sandwich white bread as it may become too mushy. Allow the bread to soak in the cream while you prepare the shallots.

Bread soaking in heavy cream for meatballs.

Melt the butter in a pan…add the shallots and allow to soften…this will take about three to four minutes…do NOT brown or burn. Remove from pan and allow to cool.

Add the ground meats along with the nutmeg, allspice, salt and pepper, and cooked shallots to the bowl with the cream soaked bread. Combine well…try not to over mix.

Form medium-sized meatballs. Heat up the two tablespoons of butter and olive oil in pan. Start frying your meatballs on medium heat. You will have to fry in batches…do not crowd the pan as the meatballs will steam instead of brown. Brown all sides. Transfer browned meatballs to a bowl and cover. Finish frying remaining meatballs…transfer to same bowl and cover.

Now time to make the rich gravy. Remove all but about a tablespoon of the fat from the pan…keep the browned bits…this will only add more flavor. Melt the remaining two tablespoons of butter. Whisk in the flour and allow to cook for a few minutes to brown and to get rid of the raw flour taste…whisk often, as you do not want the flour to burn.

Add the beef stock and whisk hard to remove any bits from the bottom…you will notice the gravy will start to form and thicken…if you see that it is too thick…add a touch more stock. Allow to simmer for just a few minutes. Whisk in the Worcestershire sauce, mustard and sour cream. Season with kosher salt and pepper.

Allow to come to a soft simmer…reduce heat and allow sauce to develop for about five minutes…whisking often. Whisk in the heavy whipping cream. Taste. You may need, like I did, to add a touch more salt. Allow the cream to heat up for few minutes.

Heavy whipping cream for Swedish meatball gravy.

Add in the chopped fresh parsley. Transfer the meatballs back to the pan. Spoon sauce over meatballs. ENJOY!!! Believe me…you will thoroughly enjoy this meal…I promise!!!

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