Swedish Meatballs and Gravy
Description
These meatballs are fantastic served over cooked egg noodles, but would be great as an appetizer, as well.
Ingredients
1/2 lb. ground pork
1/2 lb. lean ground beef
4 T. finely minced onion
2 T. butter
1/2 c. Panko breadcrumbs
1/2 c. heavy cream
1 egg, beaten
1 t. Kosher salt
1/2 t. white pepper
1/4 t. Allspice
sauce:
1 c. beef stock
1/4 c. cream
1 1/2 T. cornstarch or flour
1 1/2 T. butter
1 t. soy sauce
Kosher salt, to taste
white pepper, to taste
1/2 c. fresh parsley, minced
freshly ground nutmeg, to taste
Directions
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In a small bowl, combine Panko breadcrumbs and cream. Stir to combine. Let rest for 5-10 minutes, until cream is absorbed. In a large skillet over medium high heat, saute onions with butter for about 5 minutes.
While onion is cooking, place meats in a large mixing bowl, breaking it up with your hands. Add egg, spices, Panko breadcrumbs and cream mixture. Add onions, stir with a spoon or your hands to gently combine. Form into small balls, using a 1 inch scoop to make them uniform. Set aside.
Preheat oven to 350 degrees.
Using the skillet that you cooked the onions in, add 2 tablespoons of butter. Heat over medium-high. When butter has melted, add meatballs in batches. The skillet should be hot enough that they sizzle when they contact the pan. Brown meatballs on all sides. Transfer them to a large baking sheet lined with aluminum foil.
Place the baking sheet with all of the browned meatballs in the preheated oven. Bake 10 minutes, or until the center of each is not pink.
While meatballs are baking, heat a small saucepan over medium to medium-low heat. Melt butter and add the flour. Whisking constantly, cook for about a minute, being careful not to let it brown. Once it combines, add stock and whisk well. Bring to a simmer and let it thicken, which should only take a couple of minutes. Slowly add cream, stirring constantly, and heat through.
Remove from the heat and season with soy sauce, salt and pepper. Taste and adjust the seasonings. Add parsley and nutmeg, taste again and adjust as needed. Drizzle sauce over the meatballs before serving.
Serve over cooked egg noodles.
Makes about 30 one inch meatballs.