These Swedish Meatballs, which are covered in an incredible creamy gravy, are the granddaddy of all meatballs. These meatballs are precisely seasoned and spiced with a bit of nutmeg and spices, making them flavorful as well as appetizing. They are delicious when served on top of noodles or whipped mashed potatoes.
Ingredients You’ll Need
Meat That Has Been Crushed Up –
Here I’ve used ground beef, but in the past I’ve prepared these meatballs with a combination of ground beef and ground chicken, or ground beef and ground pig, which will result in the juiciest meatballs possible due to the fact that pork is typically more fatty than beef.
Bread and Milk – Both are Necessary.
In place of the breadcrumbs that are generally used in meatballs, these babies are made with ordinary white sandwich bread that has been soaked in milk, which results in meatballs that are particularly tender.
Herbs and spices –
To give these meatballs the distinctive flavor they’re known for, you’ll need to season them with nutmeg and allspice.
You prevent your meatballs from turning out with large pieces of onion, you need make sure to grate the onion using a box grater.
Only two egg yolks are required to bind the meatballs together. If you like, you can substitute this with one entire egg instead.
Butter and Flour –
In order to produce a roux, which serves as the foundation for our Swedish meatballs sauce, you will need butter and all-purpose flour. I prefer to make my gravy with unsalted butter so that I have the flexibility to season it with salt and pepper to taste.
Broth made from Chicken –
I always choose for a chicken broth that has either no added salt or a low amount of sodium.
Cream Condensed –
Because of the addition of the sour cream, our gravy is going to have an exceptionally creamy texture. You might use a half cup of heavy cream instead of this ingredient.
The Step-by-Step Guide to Making Swedish Meatballs
You are aware that making meatballs does not require any special skills at all; the process of shaping the meatballs takes the most time. However, you shouldn’t be hesitant to use them. However, I’ll explain how I build them.
Put the bread in water.
Toss the milk and bread together in a large bowl after adding the bread to the basin. Put to the side for a few minutes to allow the bread to saturate itself in the milk.
Mix the ingredients for the meatballs.
Place the cubed bread in a bowl and then add the ground pork, grated onion, egg yolks, salt, pepper, nutmeg, and allspice to the bowl. Make sure the meat mixture is thoroughly combined using hands that have been washed. Form the meat into balls of one inch in diameter; for instructions on how to easily roll your meatballs, read the section that follows.
Prepare the meatballs for cooking.
In a large pan set over medium heat, melt the two tablespoons of butter and add one more tablespoon of olive oil to the skillet. After about seven minutes, add the meatballs and fried them until they are golden brown all over. If the skillet you are using isn’t large enough to hold all of the meatballs at once, you will need to complete this process in stages. Place the meatballs in a plate to finish cooking.
In the same skillet that you used to fry the meatballs, melt the three tablespoons of butter and set it aside. Mix the drippings from the pan thoroughly and scrape them. After adding the flour to the pan, make sure to stir it well. After adding the broth, continue mixing the mixture.
Add seasonings like as salt, pepper, and other herbs and spices to taste. Continue to cook for a few more minutes until the flour causes the gravy to thicken. Incorporate the sour cream by whisking.
Put the meatballs in the sauce and stir them around.
After bringing the gravy to a boil, add the meatballs to it and continue cooking for another 10 minutes. During this time, stir the meatballs occasionally to prevent them from sticking to the bottom of the pan.
Decorate, and then serve.
Serve atop cooked pasta, egg noodles, or mashed potatoes, and garnish with fresh chopped parsley before serving.
The leftovers can be stored in the refrigerator for up to three or four days in an airtight container. Wait until the meatballs and gravy have cooled completely at room temperature before placing them in the freezer. They can be stored for up to two months in the freezer after being transferred to a container that is suitable for freezing.