Indulge in the comforting flavors of classic Swedish meatballs nestled in a rich, velvety gravy. This recipe is straightforward and delightful, making it perfect for any home cook.
65 minutes
Indulge in the comforting flavors of classic Swedish meatballs nestled in a rich, velvety gravy. This recipe is straightforward and delightful, making it perfect for any home cook.
Fresh White Bread, crusts removed, cut into 1/2-inch pieces
0 oz
cups
Unsalted Butter, divided
tablespoons
Medium Onion, minced or grated, divided
each
Ground Beef Chuck, about 20% fat
0 oz
Ground Pork, about 25% fat
0 oz
teaspoons
each
teaspoons
Ground Allspice
teaspoons
for frying
Flour
tablespoons
Chicken Stock, homemade or store-bought low-sodium
cups
teaspoons
teaspoons
Flat Leaf Parsley, minced flat-leaf
to garnish
Yukon Gold Potatoes, buttered, boiled
for serving
Lingonberry Jam
for serving
1. Soak Bread in Milk
Combine the bread pieces and milk in a small bowl, allowing the bread to absorb the milk for about 10 minutes until it becomes soft.
2. Cook Onion
In a small skillet, melt 2 tablespoons of butter over medium heat and cook half of the minced onion for about 7 minutes until it becomes soft and translucent.
3. Mix Meatball Ingredients
In the bowl of a stand mixer or a large mixing bowl, combine the ground beef, ground pork, soaked bread, cooked onion, the remaining raw onion, 4 teaspoons of kosher salt, eggs, white pepper, and allspice. Mix everything together until well combined and homogenous, which should take about 30 seconds to 1 minute.
4. Form Meatballs
With damp hands to prevent sticking, roll the meat mixture into balls that are slightly smaller than golf balls. Place them on a baking sheet lined with parchment paper.
5. Preheat Oven
Preheat your oven to 200°F (90°C) and set a rack over a baking sheet. This will keep the meatballs warm as you fry them in batches.
6. Fry Meatballs
Heat a generous amount of canola or vegetable oil in a wide skillet over medium-high heat until it reaches 350°F (177°C). Fry the meatballs in batches, ensuring they have enough space to cook evenly, for about 2 minutes per batch until they are browned on all sides. Transfer the fried meatballs to the rack in the oven to keep them warm.
7. Prepare Gravy
Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes until it becomes foamy and thickened. Slowly add the chicken stock while continuously whisking to avoid lumps, and cook until the gravy thickens.
8. Finish Gravy
Whisk in the soy sauce and apple cider vinegar, then season to taste with salt and white pepper.
9. Combine Meatballs and Gravy
Add the meatballs to the gravy, stirring gently to coat them evenly, and simmer until they are heated through.
10. Serve
Serve the meatballs with buttered boiled Yukon Gold potatoes and lingonberry jam for a traditional touch, or enjoy them as delightful hors d'oeuvres. Garnish with minced flat-leaf parsley for a fresh finish.
Adapting the recipe for an Italian twist with garlic, Italian seasoning, Parmesan, and a marinara sauce.
Seasoning with ginger, garlic, soy sauce, and green onions, and serving with a sweet and sour sauce or teriyaki glaze for an Asian flair.
Creating a Middle Eastern version with ingredients like parsley, coriander, cumin, and cinnamon, served with tahini or yogurt sauce.
Switching up the meat in traditional Swedish meatballs with variations like turkey, chicken, lamb, or vegetarian alternatives for different flavor profiles.
Using mint, oregano, and garlic in the mix and serving with tzatziki sauce for a Greek variant.
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