SWEDISH MEATBALLS

Steps:

• 1. To make the meatballs; In a large bowl, combine ground beef and ground pork; set aside.
• 2. 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.
• 3. Transfer onion mixture to a large bowl and add half-and-half, eggs, breadcrumbs, black pepper, ¼ tsp. sea salt, allspice, nutmeg, cayenne pepper and parsley; stir to combine. Add onion mixture to meat and mix until well blended. Cover with plastic wrap making sure it touches the surface and refrigerate for 1 hour.
• 4. Preheat oven to 425ºF. Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
• 5. Roll meatball mixture (about 2 tbsp.) into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet and transfer to the preheated oven; bake for 20 minutes or until the internal temperature reads 160ºF.
• 6. Remove meatballs from the oven and place them on a plate lined with paper towel to absorb any excess fat; let sit for 5 minutes. Transfer them to the gravy, cover with sauce, reduce heat to medium-low and simmer for 5 minutes before serving with steamed veggies and mashed potatoes (lingonberry preserves). Makes 54 meatballs
• 7. To make the gravy; In the same skillet over medium heat, melt 3 tbsp. butter; whisk flour into butter and cook until light golden brown, 2 to 2 ½ minutes. Slowly whisk in beef broth into butter mixture and continue whisking until all incorporated. Increase heat to medium-high and whisk in heavy cream.
• 8. Bring to a simmer, add sugar and Worcestershire sauce; cook for 2 minutes. Stir in cooking sherry, Busha Browne's, dried basil, garlic salt, black pepper, and cayenne. Reduce heat to medium and simmer for 7 to 8 minutes to thicken the gravy.
• 9. Note: Add cornstarch mixed with water to thicken sauce
• 10. To view this recipe on YouTube, click on this link >>>> https://youtu.be/vUZ7JOgnpqs