Traditional Swedish Meatballs
Ingredients for the Meatballs:
- 1 tablespoon butter
- 3 tablespoon onions
- ½ bread crumbs
- 1 ½ milk
- ½ ground beef
- ½ ground pork
- ½ ground veal
- 1 egg
- 1/8 teaspoon ground allspice
- 1/8 salt
- ¼ teaspoon white pepper
- Butter or oil
Ingredients for the gravy:
- Pan Juices
- 1 tablespoon flour
- ¾ cup cream
- Salt
- White pepper
How to prepare:
Melt some butter in a skillet and sauté the onions in the butter until it’s golden. Soak the bread crumbs in the milk/cream; add the meat pieces, eggs, onion, allspice, salt, and pepper. Mix until a smooth texture is prepared. Chill mix for an hour or so to firm the solution. Mix the solution into meatballs using 1-2 tablespoons per meatball. Heat a large skillet over medium heat and melt a small amount of butter or oil in the pain. Fill the pan with meatballs. Shake the pan as you fry the meatballs and continue to cook until they’re all evenly brown.
For the gravy:
When all of the meatballs have been fried, mix the flour and cream/milk, and add it to the reserved pan drippings. Simmer it for approx 10-12 minutes, if the mixture is too thick; add a bit of cream (or milk) to make it thin, then taste and season with salt or pepper. Pour the entire gravy over warm meatballs and serve with boiled potatoes, lingo berry sauce or both.
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