Recipe for Swedish Meatballs
Recipe for Swedish meatballs. Meatballs that are juicy and tender with a thick gravy sauce. Pure comfort food is meatballs served over mashed potatoes. There are 24 meatballs in this recipe.
Servings 8 servings
Regarding Swedish meatballs:
- 2 tablespoons cooking oil made from olives, or more as required
- nutmeg, half a teaspoon
- a half-teaspoon of spices, ground
- Black pepper, ground, to taste
- 0.5 teaspoons of salt
- 14 cup whole milk
- 30 grams of rusk
- One big egg
- 2 minced garlic cloves
- One small onion, grated on the grater's side.
- 1 pound of pork mince
- 1 lb. of lean beef (10 percent -15 percent fat)
Making the gravy sauce:
- pepper and salt as desired
- 1/2 tsp. Dijon mustard
- 3 tablespoons of regular flour
- 1 cup heavy cream for whipping
- standard beef broth, 3 cups
- Unsalted butter, 4 tablespoons
Panko crumbs and milk are combined in a bowl. Mix well after adding the remaining ingredients to the meatballs. 24 meatballs should be formed.
Over medium heat, add two teaspoons of oil to a big skillet. When the pan is heated, cook the meatballs in two batches, tossing occasionally, until they are thoroughly cooked (6-7 minutes). As needed, add additional oil. Remove from skillet and keep warm under a lid.
How to create gravy sauce:
Melt the butter in the identical skillet. Add the flour and stir, then heat until golden.
Season with salt and pepper to taste and then include the broth, heavy cream, and Dijon. Let the sauce thicken on low heat for a while.
Add the meatballs once more, then whisk in the gravy. Cook the meatballs until they are well cooked.