“Classic Swedish Meatballs with Creamy Sauce”
Ingredients:
For the Meatballs:
- 500g ground beef
- 250g ground pork
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 100g breadcrumbs
- 1 egg
- 100ml milk
- Salt and pepper, to taste
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
For the Sauce:
- 40g butter
- 40g all-purpose flour
- 400ml beef broth
- 200ml heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Directions:
Making the Meatballs:
- Combine Ingredients: In a bowl, mix the ground beef and pork with the chopped onion, garlic, breadcrumbs, egg, and milk. Season with salt, pepper, allspice, and nutmeg. Mix well until combined.
- Form Meatballs: Shape the mixture into small, round meatballs. You should be able to make about 20 to 24 meatballs.
- Cook Meatballs: In a skillet over medium heat, brown the meatballs on all sides. Once browned, you can set them aside on a plate.
Making the Sauce:
- Make Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and stir for about 2 minutes until the mixture turns light brown.
- Add Liquids: Gradually add the beef broth and heavy cream, whisking continuously until the sauce begins to thicken.
- Season the Sauce: Add the Worcestershire sauce and Dijon mustard. Season with salt and pepper. Let the sauce simmer for a few minutes until it reaches a creamy consistency.
- Combine: Return the meatballs to the skillet, coating them in the sauce. Simmer for another 10 minutes until the meatballs are cooked through.
Serving:
Serve the Swedish meatballs hot, garnished with chopped parsley. They are traditionally served with lingonberry jam, mashed potatoes, or over noodles.
Feel free to adjust the seasonings according to your taste preferences. Enjoy your meal!
