Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley, for garnish
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 ground beef, breadcrumbs, milk, egg, onion, allspice, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly combined.
2. Shape the mixture into 1-inch meatballs.
3. Heat butter in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
4. In the same skillet, add sliced mushrooms and cook until tender, about 5 minutes.
5. Sprinkle flour over the mushrooms and stir to combine.
6. Slowly pour beef broth into the skillet, whisking constantly to prevent lumps from forming.
7. Add heavy cream and Worcestershire sauce to the skillet and stir to combine.
8. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
9. Add the meatballs back to the skillet and simmer for an additional 5-7 minutes, until the meatballs are cooked through.
10. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 15g
Protein: 23g
Sodium: 1090mg
Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or a combination of ground beef and pork.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Milk can be substituted with almond milk or soy milk.
- Allspice and nutmeg can be substituted with cinnamon or ginger.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/4 cup grated Parmesan cheese to the meatball mixture for extra flavor.
- Use ground turkey instead of ground beef for a lighter version of the recipe.
- Add 1/4 cup chopped fresh parsley to the mushroom gravy for a pop of color and flavor.
Tips and tricks:
- Make sure to cook the meatballs until they are browned on all sides to ensure they are cooked through.
- Use a whisk to prevent lumps from forming in the gravy.
- If the gravy is too thick, add more beef broth 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 in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Swedish meatballs with mushroom gravy on a bed of mashed potatoes or egg noodles.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of lingonberry sauce and a crisp green salad.
Suggested side dishes:
Mashed potatoes, egg noodles, roasted vegetables, green salad
Troubleshooting advice:
If the gravy is too thin, add more flour to thicken it. If the gravy is too thick, add more beef broth to thin it out.
Food safety advice:
Make sure to cook the meatballs until they reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Swedish meatballs are a traditional dish in Sweden and are often served with lingonberry sauce.
Flavor profiles:
Savory, creamy, and slightly sweet.
Serving suggestions:
Serve hot with a side of lingonberry sauce and a crisp green salad.
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Region: Swedish