Swedish Meatballs
Moist, tender and flavorful, Swedish Meatballs are absolutely delicious! Along with an amazing gravy, this is a great comfort food to enjoy!
Ingredients
MEATBALLS
- 1 lb. (500 g) lean ground beef
- 1 lb. (500 g.) ground pork
- 2 tbsp. butter
- 1 3/4 cups white onions, finely chopped
- 1/4 tsp. ground Himalayan pink salt
- 2 large cloves garlic, pressed
- 1/3 cup half-and-half
- 2 large free-run eggs, beaten
- 1/2 cup Panko® breadcrumbs
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cayenne pepper
- 1 1/2 tbsp. fresh parsley, chopped tips & tricks
GRAVY
- 3 tbsp. butter
- 3 tbsp. unbleached all-purpose flour
- 4 cups cold low-sodium beef broth
- 3/4 cup 35% heavy cream
- 1 tsp. brown sugar
- 1/2 tsp. Worcestershire sauce
- 1 tbsp. cooking sherry
- 1 tbsp. Busha Browne's® Hot & Spicy Sherry Footnote
- 1 tsp. dried basil
- 1 tsp. garlic salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. cayenne pepper, or to taste
Directions
MEATBALLS (about 54)
- In a large bowl, combine ground beef and ground pork; set aside.
- In a large saucepan over medium heat, melt 2 tbsp. butter and when sizzling, add onions; cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute.
- Transfer the onion mixture to a large bowl and add half-and-half, eggs, breadcrumbs, black pepper, ground sea salt, allspice, nutmeg, cayenne pepper and parsley; stir to combine.
- Add the onion mixture to the meat and mix until well blended. Cover with plastic wrap making sure it touches the surface and refrigerate for 1 hour.
- Preheat oven to 425ºF.
- Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Roll the meat mixture (about 2 tbsp.) into a ball using wet hands; repeat with the remaining meat mixture.
- Place the meatballs on the prepared baking sheet and transfer to the preheated oven. Bake for 20 minutes or until the internal temperature reads 160ºF. While they're baking make the gravy.
- Remove the meatballs from the oven and place them on a plate lined with paper towel to absorb any excess fat; let them sit for 5 minutes.
- Transfer them to the gravy, cover with the sauce, reduce the heat to medium-low and simmer for 5 minutes before serving with steamed veggies and mashed potatoes.
GRAVY
- Meanwhile... In the same skillet used earlier to sauté the onions for the meatball mixture, melt 3 tbsp. butter on medium heat Whisk flour into the butter and cook until light golden brown, 2 to 2 ½ minutes.
- Slowly whisk in the beef broth and continue whisking until all incorporated.
- Increase the heat to medium-high and whisk in heavy cream. Add sugar and Worcestershire sauce; cook for 2 minutes.
- Stir in cooking sherry, Busha Browne’s (*see footnote), dried basil, garlic salt, black pepper, and cayenne. Reduce the heat to medium and simmer for 7 to 8 minutes to thicken the gravy.
Notes
Footnote: It's a great condiment to have but if you can't find any, just substitute with regular cooking sherry.