Swedish (ish) Meatballs with Cream Gravy
User Reviews
4.6
24 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 -6
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Course
Main Course
Swedish (ish) Meatballs with Cream Gravy
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Warm and comforting, Swedish Meatballs with Cream Gravy is like an Ikea-scented hug. The golden brown meatballs are coated in a rich gravy, flavored with a touch of lingonberry preserves and a dash of pickle juice.
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Ingredients
For the meatballs:
- 1/2 cup 1oz, 25g fresh white breadcrumbs or panko
- 1/4 cup 60ml whole milk or heavy cream
- 2 tablespoons 30g unsalted butter, divided
- 1/2 cup 100g, 4oz onion (about 1 medium), finely chopped
- 3/4 pound 350g ground beef (chuck or sirloin)
- 3/4 pound 350g ground pork
- 1 large egg
- 1/4 teaspoon .5g freshly ground nutmeg
- 1 1/2 teaspoons 9g coarse kosher salt
- 1/2 teaspoon .6 freshly ground black pepper
For the sauce:
- 3 tablespoons 25g all-purpose flour
- 2 1/2 cups 600ml low sodium chicken stock
- 1/2 cup 120ml heavy cream
- 3 tablespoons 60g lingonberry or red currant preserves
- 1 tablespoon 15ml pickle juice from Quick Cucumber Salad (or use 1/2 tablespoon white wine vinegar)
- 1 tablespoon 15ml Worcestershire sauce
- 2 teaspoons 10g dijon mustard
- Kosher salt and freshly ground black pepper to taste
To garnish:
- Lingonberry or red currant preserves
- Quick Pickled Cucumber and Red Onion Salad with Dill
Instructions
- Combine the breadcrumbs and heavy cream in a large bowl, stirring with a fork until all the crumbs are moistened. Set aside for at least 5 minutes to let crumbs absorb liquid.
- Melt 1 tablespoon of the butter in a 12-inch straight sided sauté pan set over medium heat. Add the onion and a pinch of salt and sweat until the onions are soft and golden, 4 to 5 minutes. Remove from the heat and set aside.
- In the bowl with the breadcrumbs, add the sautéed onion, ground beef, pork, egg, nutmeg, salt and pepper and mix well with your hands until completely combined.
- With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a small golf ball (about 2 tablespoons each), and set them on a tray. You should have about 28-30 meatballs. (You can do this in advance and chill the balls until you are ready to cook them)
- Melt the rest of the butter in the skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.
- Decrease the heat to low and add the flour to the skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Return the skillet to the heat, whisk in the stock, cream, preserves, pickle juice, Worcestershire sauce, and mustard, and bring to a simmer. Season to taste with salt and pepper.
- If you want to reheat the meatballs, add them to the sauce, reduce the heat to medium and simmer for about five minutes, until the the meatballs are heated through.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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