Swedish Meatballs

Meatballs:
1 cup coarse bread crumbs
1/4 cup milk
3/4 pound each ground beef and pork or
1 ½ pounds ground turkey
1 small red onion, grated
1 large egg
Pinch each ground allspice, cardamom and ginger
Salt and freshly ground black pepper
Canola oil for frying meatballs

Gravy:
2 cups beef stock
2 tablespoons flour
1/4 cup whole milk
Salt and freshly ground black pepper
 

In a large bowl, combine all the meatball ingredients except the oil; mix thoroughly until smooth. Shape into small, 1½-inch meatballs. Heat oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides. Set aside and keep warm. Add 1 cup of the stock to skillet, simmering for 5 minutes while scraping bottom of skillet with a spatula. Strain gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly, until thickened slightly. Add the whole milk and season with salt and pepper. Spoon over hot rice or whipped potatoes, covering with gravy. Makes 6 servings.
 
 
 

Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com

You are here:

Variety Meat Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Index
Variety Meat Index