Swedish Meatballs
Ingredients
Meatballs
1 lb ground beef (I used 80% lean, 20% fat)
1 lb ground pork
1/2 large Spanish or yellow onion
1 tbsp olive oil
2 eggs
3 large garlic cloves (minced or microplaned)
1/2 cup bread crumbs
1/4 cup milk
3 tsp salt
1/2 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground clove
Cracked pepper
Gravy
1 1/2 cups chicken broth
3 tbsp unsalted butter
1/2 large Spanish or yellow onion
2 tbsp all-purpose flour (unbleached)
1/2 cup heavy cream
2 tsp Dijon mustard
3 tbsp brandy or whisky
Salt & pepper (to taste)
Method
Place a medium sauté pan on low heat to bring the pan up to temperature. Meanwhile, dice the onion. Add the tablespoon of olive oil to the hot pan, then add the diced onion. Sauté the onion until translucent and fragrant, about 3-5 minutes. Keep half in the pan for the gravy and place the other half in a large bowl for the meatballs.
Line a sheet pan with foil and/or parchment and set aside. In the large bowl with half of the sautéed onions, add the beef, pork, eggs, milk, bread crumbs, garlic, nutmeg, clove, allspice, ginger, salt, and cracked pepper. Using your hands or a spatula, mix until combined, about 2-3 minutes.
Roll the meatballs to about 30 grams each and place them on the prepared sheet pan. Once all the meatballs are formed, reset your workspace before moving on to the next step.
Preheat your oven to Broil and place a rack in the middle. While the oven is heating, start the gravy.
Using the same pan that was used to sauté the onion, bring the remaining half of the onion up to medium-low heat with the butter. Once the butter is melted and sizzling, pour in the brandy carefully. If using a gas stove, this may catch flame, which is okay as the alcohol is being cooked out. If the flame takes a while to go down, you can carefully cover with a lid momentarily, and the flame should subside. Allow this to reduce before adding the flour. Cook until the flour has browned.
Once the flour is incorporated and browned, pour in the broth and cream, whisking until well combined. Reduce the heat to low. Stir in the mustard along with some salt and pepper. Keep the heat low, whisking constantly.
Place the meatballs in the oven on the middle rack and broil for 7-10 minutes, or until they reach an internal temperature of 155°F-165°F.
While the meatballs are finishing in the oven, bring the gravy to a very light simmer, whisking constantly until slightly thickened. You don’t want a super thick gravy, but it should not be runny. Check by dipping a spoon in and using your finger to swipe the back of the spoon; the gravy should coat the spoon nicely and stay except where you swipe your finger.
Remove the gravy from the heat and take the meatballs out of the oven.
Serve over boiled potatoes with the meatballs and gravy topping with lingonberry, slightly sweetened pickles, and fresh parsley. Enjoy!
NotesThis recipe can seem daunting, but don’t rush, and you will be fine. Keeping the gravy heat low will allow you more time before it thickens too quickly.