- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 1/2 cup milk
- 2 Tbsp. Worcestershire sauce
- 1 pound lean ground beef
- 1/4 pound lean ground pork
- 1 large egg plus 1 egg white, beaten
- Vegetable oil, for brushing
- ~ For the gravy
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 3 Tbsp. Worcestershire sauce
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
YUM! I have heard of Swedish Meatballs my whole life but never tried them. Why?! It bothers me that I have to discover something so simple when the rest of the world has been enjoying these their whole life! I guess I just had in mind that they were bland. These were far from bland! The recipe looks like it has a lot of ingredients but the whole meal maybe took about 30 minutes to prepare. That was while talking on the phone so maybe I lost track of time. Don’t all chores and cooking get done a lot quicker while on the phone!?
Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, salt and pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet.
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve over egg noodles, if desired.
recipe source: Food Network