This is a quick and easy recipe for Swedish meatballs. This generally takes around 30 minutes cooking. Get the meatballs in the oven and make the gravy while they cook. It is recommended to let the meatballs sit in the gravy for a bit before serving to commingle a bit.
Ingredients
- 4 Slices White bread (Torn into small pieces)
- 1/2 Cup Cream
- 1/4 Cup Milk
- 1 Egg
- 1 Tbsp Garlic (minced)
- 1/6 Onion (diced finely)
- 2 Tbsp Brown Sugar
- 2 Tsp Salt
- 2 Tsp Black pepper
- 2 Lbs Ground beef and ground pork (Some stores sell 50/50 mixes to save time)
Creamy Gravy
- 3 Tbs Butter
- 3 Tbs AP flour
- 2 Cups Water (Or just use 2 cups beef broth and skip better than bullion)
- 2 Tsp Better than beef bullion
- 1 Tbsp Brown Sugar
- 1 Tbsp Worcestershire sauce
- 1 Cup Heavy cream
- 1 Tsp Salt
- 1 Dash Nutmeg
- 1 Dash Ground Cloves
Instructions
- Preheat oven at 400. I like convection bake, but regular bake works well too.
- Place all the ingredients for the meatballs (except for the meat) in a mixer.
- Mix on medium high speed with paddle attachment to break down ingredients for about a minute or two. Let the mixture sit for about 10 minutes to further break down the bread. Then after waiting, mix again for another min on medium high speed.
- Add ground pork and beef. Mix for about three minutes on medium high speed to build myocin. The activation of the myocin makes the meat mixture look sticky.
- Remove bowl from mixer and scrape down the sides and attachment with the spatula. Use a bowl of water and small ice cream scoop to make meatballs. Dip the scoop in the water first so the myocin sticks to the water and not the scoop (as much). Also dip the scoop in the water as you go along if the meat starts sticking too much. The scoop tends to pull up meat outside the scoop, wipe the scoop against the bowl to either push the meat off or toward the meat inside the scoop, but there's no reason to be too precise. Imperfections are fine and no reason to further form the meatballs after they are ejected onto parchment lined cookie sheets.
- I like to cook all the meatballs at once. They generally will fill about three cookie sheets lined with parchment and spaced about 1-2 in apart.
- Bake meatballs for 20 minutes and while the meatballs are cooking proceed to making the gravy.
- After 20 minutes, turn on broil. Broil top sheet for 1-2 minutes. Remove top sheet. Broil next layer for about a minute, remove. Repeat again and broil next sheet for a minute, remove.
- After each cookie sheet is removed. Use the parchment to gather the meatballs to the center (use oven mitts). Pour off the grease and then dump the meatballs in the gravy that was made while the meatballs were cooking.
Creamy gravy
- Melt butter and add flour. Cook on medium stirring often for about 3 minutes to get rid of raw cereal flavor of flour
- Add 1/4 Cup of water at a time, thoroughly combing each time with flour mix. After 1 cup is incorporated. The rest of the water can be added.
- Bring to boil then add the rest of the ingredients and stir till thoroughly incorporated. Return to meatball instructions and after complete, add meatballs to gravy. Mix meatballs with gravy and cover. Let sit till ready to serve on low heat.
- Serve with mashed potatoes and lingonberry spread.
