Are you ready to embark on a culinary adventure? Prepare yourself for a truly heartwarming experience with « Swedish Meatballs with Gravy » recipe. This classic family favorite has stood the test of time, delighting taste buds and bringing loved ones together for generations. Picture this: perfectly seasoned meatballs, lovingly crafted with aromatic spices and cooked to juicy perfection. And let’s not forget the star of the show – a luscious, velvety gravy that complements the meatballs like a match made in heaven. Passed down from our beloved Grandma, this cherished recipe is a true embodiment of home-cooked comfort and authentic flavors. Whether you’re looking to impress your guests or simply craving a satisfying meal, join us as we unravel the secrets behind these delectable Swedish meatballs. Get ready to indulge in a taste of tradition and create unforgettable memories around your dinner table.
Ingredients
Meatballs:
- ½ cup milk
- ⅓ cup dry bread crumbs
- 2 tablespoons heavy cream
- 1 teaspoon heavy cream
- 1 large egg
- 1 large clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- 1 pound ground beef
- ½ pound ground pork
- ½ medium onion, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon salted butter
- 2 teaspoons olive oil
Ingredients
Meatballs:
- ½ cup milk
- ⅓ cup dry bread crumbs
- 2 tablespoons heavy cream
- 1 teaspoon heavy cream
- 1 large egg
- 1 large clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- 1 pound ground beef
- ½ pound ground pork
- ½ medium onion, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon salted butter
- 2 teaspoons olive oil
Gravy Sauce:
- ⅓ cup salted butter
- ¼ cup all-purpose flour
- 1 cup vegetable broth
- 1 cup beef broth
- 1 cup heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
Directions
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
