Swedish Meatballs with Cream Gravy
Tender beef-and-pork meatballs with nutmeg and allspice in a silky cream gravy over buttered noodles or mashed potatoes, with lingonberry jam on the side.
New to the library
Ingredients (15)
- 3/4 lb ground beef
- 3/4 lb ground pork
- 1/2 cup panko
- 1/3 cup milk
- 1 small onion, grated
- 1 egg
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- Buttered egg noodles and lingonberry jam for serving
Steps
- Soak the panko in the milk. Mix with the beef, pork, onion, egg, nutmeg, allspice, 1 1/4 teaspoons salt and pepper. Roll into 24 meatballs.
- Brown the meatballs in 1 tablespoon butter in batches; set aside.
- Melt the remaining butter, whisk in the flour and cook 1 minute. Whisk in the broth, then the cream, mustard and soy sauce. Simmer until it coats a spoon.
- Return the meatballs and simmer 10 minutes until cooked through.
- Serve over noodles with a spoon of lingonberry jam.
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