CHEF JOHN'S SWEDISH MEATBALLS

Chef John's Swedish Meatballs image

Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!

Provided by Chef John

Categories World Cuisine Recipes European Scandinavian

Time 2h5m

Yield 6

Number Of Ingredients 22

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Ingredients

Meatballs:
2 tablespoons butter
½ yellow onion, finely chopped
1 ½ teaspoons fine salt
¼ cup milk
2 large eggs
⅓ cup plain bread crumbs
¾ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 ¼ cups beef broth
½ cup heavy cream
½ teaspoon white sugar
¼ teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray

Steps:

Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g