Swedish Meatballs

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Ingredients

For the meatballs

• 1 lb​ ground beef
• 1 lb ground pork
• ¼ cup flat leaf parsley, minced
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¾ cup yellow onion, grated (about 1 medium onion)
• 2 tsp salt
• ½ tsp pepper, freshly ground
• 4 cloves garlic, minced
• ¾ cup panko
• 2 eggs
• 2 tbsp olive oil

For the cream gravy 

• 1/2 cup butter
• 1/3 cup flour
• 4 cups beef broth. (I like using Better than Bouillon beef base)
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp lemon juice
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup heavy cream
• 
  

Serve with mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.

Directions 

1. In a large bowl, whisk the eggs lightly then add the parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, and panko until combined. Mix in the beef and pork. 
2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 30 balls.(1.5 inch. Or if you have a scale, weigh to 35-40 grams) 
3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. Don't crowd the pan because they will steam and not brown. This takes about 5 minutes. Set aside.
4. Alternatively, You could also bake them on 400 for 15-20 minutes until cooked through.

1. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan, slowly, a little at a time.
2. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
3. Once the gravy begins to simmer, add the meatballs back into the pan. 
4. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes. 
5. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
6. The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.