Swedish Meatballs

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I've never had Swedish meatballs before I made them the other night, so I didn't really know what to expect. Every time I see a picture of them they always look scrumptious and I'm a sucker for gravy, so I figured I had to give them a go.

The spices gave the meatballs a different taste than I was expecting (after all, growing up eating Italian meatballs my whole life doesn't really leave me knowing anything else), but they were different in a great way. I ended up using turkey and pork as my protein to decrease the fat content, so they were very healthy as well! And we couldn't even tell the difference. Chris said this was the best brown sauce he's ever had, which I happen to agree with. The only thing is, you definitely have to serve these over egg noodles. The sauce is just too good to let go to waste! Enjoy and have a great weekend :)

Printable Recipe

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tbsp. butter, divided
• 1/2 cup onion, finely chopped
• A pinch plus 1 tsp. kosher salt
• 3/4 lb. ground turkey
• 3/4 lb. ground pork
• 2 large egg yolks
• 1/2 tsp. black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Source: Adapted from Food Network