Spiced Swedish meatballs with gravy and served with Lingonberry jam.
1 cup breadcrumbs
2 Tbsp unsalted butter
⅓ cup minced white onion
2 cloves garlic, minced
¼ tsp ground allspice
Kosher salt and freshly ground white pepper
½ cup milk
1 tsp Worcestershire sauce
¾ lb(s) lean ground beef
½ lb(s) lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing
For the gravy2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 ½ cups low-sodium beef broth
1 tsp Worcestershire sauce
¼ cup heavy cream
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)
1. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
2. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
3. Preheat the oven to 400ºF. Bake the meatballs until cooked through, about 20 minutes.
For the gravy1. Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
Recipe courtesy Food Network Magazine
Photograph by Kang Kim
See more: Pork, Beef, Appetizer, Main
https://www.foodnetwork.ca/recipe/almost-famous-swedish-meatballs/21064/