Swedish Meatballs
My Omi's tried and true Swedish Meatballs!! You can make them entirely with ground beef, or half beef/half pork! Works perfectly either way!
Servings: 4 people
Ingredients
For the Meatballs
- 1 1/2 lbs ground beef (alternatively you can use 3/4 lb ground beef and 3/4 lb ground pork if you want to use pork)
- 3/4 cup bread crumbs (I prefer panko)
- 1/2 cup chopped yellow onion
- 1/4 cup milk
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 1 beef boullion cube
- 1/2 cup hot water
For the Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- kosher salt and freshly cracked black pepper
- 1 cup heavy cream (or full fat milk)
- 1 cup beef stock or broth
- parsley to garnish
Instructions
- Combine the ground beef, bread crumbs, onion, milk, egg, worcestershire sauce, salt and pepper and let sit for 15 minutes. Then shape into balls - a little smaller than a golf ball.
- Heat the olive oil in a large skillet over medium high heat and brown the meatballs on all sides until golden.
- Dissolve the bouillon cube in the hot water and pour over the meat and continue to cook until meatballs are browned. Remove the meatballs from the pan to a clean plate and set aside. The liquid will be mostly evaporated at this point any remnants, don't worry about.
- Melt the butter in the same skillet and add the flour and stir to combine. Cook until the flour is evenly combined and golden brown, about 2-3 minutes. Season with salt and pepper and stir in heavy cream and beef broth and cook until mixture thickens, about 3-4 minutes. Nestle back in the meatballs and simmer together for a few minutes before serving. Garnish with parsley and serve solo or alongside any sort of egg noodle or rice.