Sweedish Meatballs
Ingredients
Meatball Ingredients:
- 1 lb Ground Pork
- 1 lb Ground Beef
- 1/2 ea. small onion, diced
- 4 cloves Garlic, minced
- 1 bunch Parsley, chopped
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 3/4 Cup Panko Bread Crumbs
- 2 ea Eggs
- 3 TBSP Olive Oil
Sauce Ingredients:
- 4 oz Butter (1 Stick)
- 1/2 Cup Flour, All Purpose
- 4 Cups Beef Broth
- 1 TBSP Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1/4 tsp Allspice
- 3/4 cup Heavy Cream
- 2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- In a large pot, caramelize onion and garlic for about 5 minutes over medium-high heat. Set aside to cool.
- In a large bowl, mix the beef, pork, 1/4 cup chopped parsley, allspice, nutmeg, caramelized onion and garlic, salt pepper, panko and eggs until combine. Make sure not to overmix, this will cause meatballs to become tough.
- Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 20 (2 oz) balls. Set aside.
- In the large pot that you caramelized the onions and garlic in, heat 3 TBSP. of olive oil over medium- high heat. Add 1/2 of the meatballs and cook until browned on all sides. This takes about 15 minutes.
- When all of the meatballs are browned, remove from pan and set aside. Add in 4oz of butter and melt. When the butter is melted and begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan, a little at a time, whisking constantly.
- Whisk the sauce until fully incorporated. Add in salt, pepper, worcestershire, dijon, allspice and nutmeg. Whisk a few more times. Slowly add in the cream.
- Once the sauce begins to simmer, add the meatballs back into the pan.
- Simmer until the sauce has thickened up a bit and the meatballs are cooked all the way through, about 10-15 minutes.
- Serve over egg noodles or mashed potatoes, sprinkled with some reserved parsley and enjoy!
- Bone Apple Teeth!
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