SUPER-SIZED SWEDISH MEATBALLS WITH TOASTED CARAWAY GRAVY

Super-Sized Swedish Meatballs with Toasted Caraway Gravy image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 pound ground beef
1/2 pound ground pork
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup breadcrumbs
3 eggs, lightly beaten
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 teaspoons dried sage
Salt and ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon caraway seeds
2 tablespoons all-purpose flour
2 cups beef stock
Salt and ground black pepper
Lingonberry jam, for serving, optional

Steps:

Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.