Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1/2 cup heavy cream
Special equipment needed:
- Large mixing bowl
- Skillet
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and nutmeg. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small balls, about 1 inch in diameter.
3. Heat the butter in a skillet over medium-high heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
4. In the same skillet, whisk in the flour until smooth. Gradually pour in the beef broth, whisking constantly, until the mixture is smooth and thickened.
5. Stir in the heavy cream and continue cooking for another 2-3 minutes, until the gravy is creamy and heated through.
6. Return the meatballs to the skillet and toss gently to coat them with the gravy.
7. Serve hot, garnished with chopped parsley or lingonberry jam.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Skillet over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 375
Fat: 25g
Carbohydrates: 11g
Protein: 24g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add chopped mushrooms to the gravy for extra flavor.
- Use different spices, such as allspice or cardamom, to change the flavor of the meatballs.
- Serve the meatballs over egg noodles or mashed potatoes.
Tips and tricks:
- Don't overmix the meatball mixture, as this can make the meatballs tough.
- To make the meatballs easier to shape, wet your hands with water before rolling them.
- If the gravy is too thick, add more beef broth or cream to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs and gravy in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the meatballs and gravy in a large serving dish, garnished with chopped parsley or lingonberry jam.
Garnishes:
Chopped parsley or lingonberry jam
Pairings:
Serve with boiled potatoes, lingonberry sauce, and pickled cucumbers.
Suggested side dishes:
Boiled potatoes, mashed potatoes, roasted vegetables, lingonberry sauce, pickled cucumbers.
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the gravy is too thin, whisk in more flour to thicken it.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F.
- Store leftovers promptly in the refrigerator.
Food history:
Swedish meatballs are a traditional dish in Sweden, often served with boiled potatoes, lingonberry sauce, and pickled cucumbers.
Flavor profiles:
Savory, creamy, and slightly sweet from the nutmeg and onion.
Serving suggestions:
Serve hot as a main dish for dinner.
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Region: Swedish