Meatballs
While Swedish meatballs don't make an appearance in the book, their iconic status in Swedish cuisine is undeniable. We simply couldn't resist including this classic dish in our Culinary Companion.
Ingredients
For The Swedish Meatballs
⅓ cup breadcrumbs
½ cup milk
1 large egg, lightly beaten
1 tsp onion powder
1 tsp garlic powder
¾ tsp salt
¼ tsp black pepper
¼ tsp all spice, or nutmeg
1 lb. ground beef
½ lb. ground pork
2 tbsp finely chopped parsley
2 tsp olive oil
1 tbsp butter
For The Swedish Gravy
5 tbsp butter
1/3 cup all-purpose flour
2 ½ - 3 cups beef broth
3/4 cup sour cream
1 tbsp finely minced parsley, divided
Instructions
For the Meatball
Combine the breadcrumbs, milk, egg, onion powder, garlic powder, salt, pepper and all spice in a large bowl and let sit for 10 minutes to soak breadcrumbs.
Add in the ground beef, ground pork and parsley and mix with clean hands to shape 24 small meatballs. Set aside.
In a large pan over medium-high heat, add in the 2 tsp olive oil and 1 tbsp butter. Cook the meatballs in a single layer, making sure to not crowd the pan, and sear the meatballs on all sides. You may have to do this in two batches. Set meatballs aside on a clean plate and cover with foil.
For the Gravy
In the same pan that was used to cook the meatballs, add in the 5 tbsp of butter. Once it's melted gradually whisk in the flour until it's thick and somewhat crumbly.
Slowly pour in the beef broth while whisking constantly until it's all added, making sure to scrap any browned bits off the bottom of the skillet. Start with 2 ½ cups and if you want a thinner gravy add in the remaining ½ cup. Cook over medium heat, stirring constantly for 1 to 2 minutes.
Add in the sour cream and whisk to combine. Season with salt, pepper and half of the parsley.
Add the meatballs back to the gravy and reduce heat to a simmer. Let simmer for 5 minutes, or until meatballs are heated through.
Serve meatballs over warm mashed potatoes and garnish with the extra parsley. Enjoy!
