Swedish Meatballs with Gravy
Swedish meatballs are traditionally made with both ground beef and
pork. They are served with a hearty gravy and eaten as an entrée or
over noodles. This recipe provides a traditional taste with simple
preparation. Traditionally, this recipe is served over wide egg
Ingredients
- ½ cup of soft bread crumbs
- 1 medium onion chopped
- 1 lightly beaten egg
- 2 tablespoons of heavy whipping cream
- ½ teaspoon of salt
- ⅛ teaspoon of ground nutmeg
- ⅛ teaspoon of allspice
- ⅛ teaspoon of cardamom
- ¾ pound of lean ground beef 90% lean
- ½ pound of ground pork
- For the Gravy:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- ½ cup of heavy whipping cream
- ¼ teaspoon of dill weed
- ¼ cup of minced fresh parsley optional
Instructions
- Preheat the oven to 400° F.
- Combine the first eight ingredients in a large bowl.
- Crumble the pork and beef over the mixture and mix well.
- Shape the mixture into 1 ½ inch meatballs.
- Grease a rack to place in a shallow backing pan.
- Place the meatballs on the rack.
- Bake the meatballs for 11 to 12 minutes or until a meat thermometer reads 160° F.
- Drain the meatballs.
- Melt the butter in a large saucepan.
- Stir in the flour until the mixture is smooth, then gradually add the beef broth.
- Bring the mixture to a boil.
- Cook and stir for 1 to 2 minutes or until the mixture has thickened.
- Stir in the cream and dill.
- Let the gravy simmer for 1minute.
- Place the meatballs in a serving dish and pour the gravy over the top.
- If desired, add the parsley as a garnish.
