Swedish Meatballs

[KainGo127]

Hello fellas! Craving comfort? Try these juicy Swedish Meatballs! Made with beef, pork, nutmeg, and allspice, they're a dinner table hit. Top with creamy gravy and lingonberry jam for extra flavor! No need for Sweden – whip them up at home! Let's cook!

Swedish Meatballs

Ingredients:
For the Meatballs:

• 2 slices of white sandwich bread, crusts removed, chopped into small cubes
• 1 small onion
• 300g ground beef
• 300g ground pork (or more beef if preferred)
• 1 egg
• 1/4 tsp ground nutmeg (freshly grated, if possible)
• 1/4 tsp Allspice powder
• 1/4 tsp black pepper
• 3/4 tsp salt
• 1 tbsp oil

For the Gravy:

• 40g unsalted butter
• 3 tbsp flour
• 2 cups beef broth/stock (salt reduced) or chicken broth
• 1/2 cup heavy cream

Instructions:

1. Grate the onion using a standard box grater and transfer it along with any juices into a mixing bowl. Add the chopped bread and mix well. Allow the bread to soak for about a minute until it becomes soggy with the onion juice.
2. To the bowl, add all the remaining meatball ingredients except for the oil. Mix thoroughly.
3. Using a tablespoon or an ice cream scooper, measure out portions of the mixture and shape them into meatballs. You should get around 25-30 meatballs.

Cooking:

1. Heat the oil in a skillet over medium-high heat. Brown half of the meatballs on all sides, about 3 minutes. They should still be raw inside. Remove them from the skillet and repeat with the remaining meatballs.
2. If there is excess oil in the skillet, discard it. Reduce the heat to medium.

Gravy:

1. Add the butter to the skillet and allow it to melt. Stir in the flour and cook for about a minute.
2. While continuously stirring, gradually add about 1/4 of the beef broth. The mixture will thicken quickly. Continue adding the remaining broth gradually, stirring to prevent lumps from forming. You may switch to a whisk if needed.
3. Once the liquid is simmering, add the browned meatballs along with any juices from the plate. Increase the heat slightly to maintain a rapid simmer.
4. Cook the meatballs in the gravy for 8-10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
5. Add the heavy cream and simmer for an additional 2 minutes.
6. Remove the skillet from the heat.

Serving:

1. Serve the meatballs and gravy over mashed potatoes or cauliflower mash for a low-carb option. For an authentic touch, serve with a dollop of lingonberry jam on the side.

Recipe Notes:

• Use plain white or wholemeal sandwich bread for the meatballs. Avoid bread with grains or seeds as they may end up in the meatballs.
• A mix of pork and beef provides authentic flavor to Swedish meatballs, but you can use all beef or all pork. Chicken or turkey can also be used.
• Allspice can be substituted with mixed spice or a combination of nutmeg, cinnamon, and cloves.
• Cream is commonly used in the gravy, but sour cream or yogurt can be substituted for a tangy flavor. Reduced-fat options may require extra time to thicken the gravy.
• Nutritional information provided is for the meatballs and gravy only and does not include any fat discarded during cooking.

PS: Can't wait for you to taste these juicy Swedish Meatballs! They're like a warm hug on a plate, perfect for cozy nights in. Whip 'em up tonight and let your kitchen be filled with deliciousness! Don't forget to share your masterpiece with me!

 

[Popsickle]

These Swedish Meatballs look amazing! Can't wait to make them. Thanks for sharing!

 

[KainGo127]

These Swedish Meatballs look amazing! Can't wait to make them. Thanks for sharing!

Thank you so much! I'm glad you like them! If you need any tips or have questions when you make them, feel free to ask! Happy cooking!

 

[Stark]

Hello fellas! Craving comfort? Try these juicy Swedish Meatballs! Made with beef, pork, nutmeg, and allspice, they're a dinner table hit. Top with creamy gravy and lingonberry jam for extra flavor! No need for Sweden – whip them up at home! Let's cook!

Swedish Meatballs

View attachment 3815

Ingredients:
For the Meatballs:

• 2 slices of white sandwich bread, crusts removed, chopped into small cubes
• 1 small onion
• 300g ground beef
• 300g ground pork (or more beef if preferred)
• 1 egg
• 1/4 tsp ground nutmeg (freshly grated, if possible)
• 1/4 tsp Allspice powder
• 1/4 tsp black pepper
• 3/4 tsp salt
• 1 tbsp oil

For the Gravy:

• 40g unsalted butter
• 3 tbsp flour
• 2 cups beef broth/stock (salt reduced) or chicken broth
• 1/2 cup heavy cream

Instructions:

1. Grate the onion using a standard box grater and transfer it along with any juices into a mixing bowl. Add the chopped bread and mix well. Allow the bread to soak for about a minute until it becomes soggy with the onion juice.
2. To the bowl, add all the remaining meatball ingredients except for the oil. Mix thoroughly.
3. Using a tablespoon or an ice cream scooper, measure out portions of the mixture and shape them into meatballs. You should get around 25-30 meatballs.

Cooking:

1. Heat the oil in a skillet over medium-high heat. Brown half of the meatballs on all sides, about 3 minutes. They should still be raw inside. Remove them from the skillet and repeat with the remaining meatballs.
2. If there is excess oil in the skillet, discard it. Reduce the heat to medium.

Gravy:

1. Add the butter to the skillet and allow it to melt. Stir in the flour and cook for about a minute.
2. While continuously stirring, gradually add about 1/4 of the beef broth. The mixture will thicken quickly. Continue adding the remaining broth gradually, stirring to prevent lumps from forming. You may switch to a whisk if needed.
3. Once the liquid is simmering, add the browned meatballs along with any juices from the plate. Increase the heat slightly to maintain a rapid simmer.
4. Cook the meatballs in the gravy for 8-10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
5. Add the heavy cream and simmer for an additional 2 minutes.
6. Remove the skillet from the heat.

Serving:

1. Serve the meatballs and gravy over mashed potatoes or cauliflower mash for a low-carb option. For an authentic touch, serve with a dollop of lingonberry jam on the side.

Recipe Notes:

• Use plain white or wholemeal sandwich bread for the meatballs. Avoid bread with grains or seeds as they may end up in the meatballs.
• A mix of pork and beef provides authentic flavor to Swedish meatballs, but you can use all beef or all pork. Chicken or turkey can also be used.
• Allspice can be substituted with mixed spice or a combination of nutmeg, cinnamon, and cloves.
• Cream is commonly used in the gravy, but sour cream or yogurt can be substituted for a tangy flavor. Reduced-fat options may require extra time to thicken the gravy.
• Nutritional information provided is for the meatballs and gravy only and does not include any fat discarded during cooking.

PS: Can't wait for you to taste these juicy Swedish Meatballs! They're like a warm hug on a plate, perfect for cozy nights in. Whip 'em up tonight and let your kitchen be filled with deliciousness! Don't forget to share your masterpiece with me!

These Swedish meatballs look so delicious! Has anyone tried adding a bit of nutmeg to the sauce for extra warmth? Can't wait to serve these over mashed potatoes!