Swedish Meatballs

Ingredients

Swedish Meatballs

• 1 lb Ground Beef
• 3/4 lb Ground Pork
• 1 Small Onion, Finely Chopped
• 1 Clove of Garlic, Finely Chopped
• 1/2 cup Bread Crumbs
• 1 Egg
• 1/4 tsp Ground White Pepper
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground All-Spice
• 1/4 Cup Milk
• 4 tsp Unsalted Butter, Divided
• 1 tsp Kosher Salt

Gravy

• 3 tbsp All-Purpose Flour
• 1 cup Beef Stock
• 1/2 cup Heavy Cream
• 2 tsp Soy Sauce
• 2 tsp Dijon Mustard (Optional)
• To taste Kosher Salt
• To taste Pepper

Swedish Meatballs Instructions

Finely chop or grate your onion and then heat 1 tablespoon of butter in a large pan, preferably cast-iron, over medium heat. Add the onion and cook until the onion is translucent. Once fully cooked remove the onions from the pan and set them aside to cool.

In a large bowl, combine the milk, breadcrumbs, garlic, egg, white pepper, nutmeg, all-spice, and kosher salt, and whisk until homogenous. Allow the mixture to sit for a few minutes to let the breadcrumbs soak up the milk.

Once your mixture has had time to rest, add in the beef, pork, and cooked onions, and mix until everything is thoroughly combined.

Then roll the mixture into 1-inch sized meatballs and cover and refrigerate for 15-20 minutes.

In the same pan that was used before, add the remaining butter and melt it over medium heat.

Once the butter is bubbling, add in your meatballs and brown them on all sides flipping frequently to preserve their round shape. Your meatballs should reach a temperature of 165 °F, however, if they are already browned and not at temperature then you can pull them out of the pan and finish them in an oven.

When your meatballs are fully cooked remove them from the pan and set them aside.

Gravy Instructions

In the same cast-iron pan used for cooking the meatballs reheat the butter over medium heat.

Slowly add in the flour, stirring it around the pan to absorb any of the remaining butter until it becomes a light brown color.

Then slowly add your beef stock into the roux and bring the mixture to a boil.

Turn the heat down to medium-low heat and add in your heavy cream, soy sauce, and (optional) dijon mustard.

Add a little salt and pepper to taste and let simmer for 5-minutes.

Once simmered, take your meatballs and place them over some egg noodles, mash-potatoes, or on a plate all by themselves and ladle some gravy over them.