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
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
- 1/8 teaspoon of ground nutmeg
- 1/8 teaspoon of allspice
- 1/8 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.