Swedish Meatballs
Adapted from The Cozy Cook and Cafe Delites
These juicy and flavourful meatballs are smothered in a savory gravy cream sauce and are perfect over noodles or mashed potatoes
Ingredients
Meatballs
500g minced Beef
250g minced Pork
1 Onion, finely diced
2 cloves Garlic, minced
¾ cup Breadcrumbs
¾ cup Milk
1 large Egg, whisked
½ tsp Salt
½ tsp Oregano
½ tsp ground Allspice
½ tsp ground Nutmeg
½ tsp Black Pepper
3 tbsp Parsley, chopped
Sauce
3 tbsp butter
6 tbsp flour
1 litre chicken stock
4 tsp Soy Sauce
2 tsp mustard
250ml cream
Other
1 tbsp Oil for frying
2 tbsp Butter for frying
Additional chopped Parsley for garnish
Method
In a large bowl, mix all the meatball ingredients EXCEPT the meat, onions & parsley. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat and parsley. Mix well with a large fork, but try not to overwork the mixture (otherwise the meatballs can get tougher)
Roll meat into 40 to 50 3cm balls (or fewer, larger balls if you want, but keep the size even).
Heat the 1 tbsp Oil and 2 tbsp butter in a very large pan on medium-high heat.
Fry meatballs in batches so they are browned all around. It isn't important to cook them through at this stage.
Remove all the meatballs once browned.
Add the 3 tbsp butter to the juices in the pan to melt.
Whisk in the flour until it dissolves.
Pour in the stock, cream, soy sauce and mustard.
Bring to a to simmer and season with salt and pepper to taste.
Add back the meatballs.
Continue to simmer until thickened and the meatballs are cooked through.
Sprinkle with parsley and serve over noodles or mashed potatoes