Swedish Meatballs at home
- Yield 6
- Prep 25 minutes
- Cook 35 minutes
Swedish Meatballs at home is a pork recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 cup Panko breadcrumbs
- 1/3 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 4 cloves garlic, pressed or minced
- 2 eggs
- 2 tablespoons finely-chopped fresh parsley, plus extra for garnish
- 1/4 cup grated yellow onion
- 1 teaspoon fine sea salt
- 1/2 teaspoon each: black pepper, ground allspice, ground ginger, ground nutmeg
- 2 tablespoons olive oil, divided
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups beef broth
- 2/3 cup heavy cream
- 2 teaspoons Dijon mustard (optional)
- fine sea salt and freshly-ground black pepper
Method
Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
Mix remaining ingredients. Tip in the ground beef, ground pork, garlic, eggs, parsley, and onion to the (same) mixing bowl. Scatter the sea salt, black pepper, allspices, ginger and nutmeg evenly on top. Take your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls (about 40g each) and place them on the prepared baking sheet. (It is worth greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
Brown the meatballs. Warm 1 tablespoon olive oil in a large nonstick sauté pan over medium-a hot burner. Tip in half of the meatballs in an even layer and cook, turning occasionally, until browned on all sides. Move the meatballs to a clean plate. Repeat this process with the remaining olive oil and meatballs, transferring the browned meatballs to the same clean plate. Discard any remaining pan drippings.
Make the gravy. Tip in the butter to the same sauté pan and cook until melted. Beat in the flour until combined and cook, whisking occasionally, for 1 minute. Gradually add the beef stock to the pan, whisking constantly to combine. Continue cooking until the mixture has thickened, then mix in the heavy cream and Dijon until combined. Taste and season with salt and pepper as needed. (Depending on the brand of beef stock used, you may need a generous amount of salt here, so don’t be shy!)
Finish cooking the meatballs. Tip in the meatballs into the pan with the gravy in an even layer. Continue cooking for 5 to 10 minutes, flipping occasionally, until the meatballs are cooked through and no longer pink inside.
Plate Plate warm over mashed potatoes or egg noodles, garnished with extra parsley and a few twists of freshly-ground black pepper.
