When I was planning menus for our trip to visit my in-laws, I knew that I wanted to serve Swedish meatballs. My mother-in-law is half Swedish and half Portuguese, so I figured these would be appreciated. They were!
I served the meatballs over buttered egg noodles with sides of steamed broccoli and cucumber salad; we ended with a Beurre Noisette Kiwi Crumble for dessert.
Ingredients
serves 6
Meatballs
1 pound ground beef
1/2 pound ground pork
½ cup Panko bread crumbs or regular breadcrumbs
1/2 cup heavy cream
2 eggs
1 teaspoon dried dill
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
salt and pepper
Sauce
2 Tablespoons salted butter
1 teaspoon oil
1 cup diced onions
1/2 cup flour
2 cups beef broth
1 cup heavy whipping cream
1 teaspoon dried dill
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
salt and pepper to taste
Procedure
Meatballs
Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl combine breadcrumbs, dill, and spices. Pour in the cream and stir to combine. You will get a thick paste consistency. Let stand for 5 minutes.
Add the eggs and the meat. Use your hand to combine all of the ingredients. Roll into 18 large meatballs or 30 small meatballs, placing them on a baking sheet. Place the meatballs in the oven and bake for 25 minutes. In the meantime make the sauce.
Sauce
In a large skillet melt butter in olive oil. Stir in the onions and cook until translucent and beginning to caramelize. Whisk in the flour and, while continuing to whisk, pour in the broth. Cook until the gravy start to thicken. Add in the spices, then pour in the cream. Season to taste with salt and pepper.
When the meatballs are done baking, spoon them into the sauce. Bring the sauce to simmer and cook until desired thickness. Stir the meatballs occasionally so they are evenly coated.
Serve over buttered egg noodles or rice.
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