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A Cooking Adventure with Thom


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Swedish Meatballs with Gravy

http://www.4theloveoffoodblog.com/2013/02/ikea-swedish-meatballs-with-gravy.html

Makes approx 50 meatballs!

 

 

 

Ingredients


1/2 large yellow onion
2 garlic cloves, minced 
1 tablespoon unsalted butter
1/2 cup low fat milk
4 slices bread, cubed
1 egg, beaten
1 lb ground pork
3/4 lb ground beef (80/20)
1 tablespoon Worcestershire 
1/2 tsp allspice
grated fresh nutmeg (about 4 swipes) or 1/8 teaspoon
white pepper, to taste
salt, to taste
dried parsley as garnish, optional 

Gravy Ingredients: 
4 tablespoons unsalted butter
4 tablespoons flour
2 1/2 cups beef broth
1 tablespoon Worcestershire 
1/2 cup sour cream
1/8 teaspoon allspice
salt/cracked black pepper, to taste

Cooking Method


1. Sauté onion in the butter over medium heat until softened, about 5 minutes.
2. Add garlic and cook for an additional 2 minutes.
3. Turn heat down to medium low and whisk in milk, Worcestershire, allspice, nutmeg, salt and white pepper and bring to a simmer then remove from heat.
4. Place bread cubes in a bowl and pour onion mixture over top. Mix well and let cool.
5. Preheat oven to 400 degrees.
6. Mix cooled bread-onion mix into beaten egg, ground pork, and ground beef.
7. Shape into 1 inch meatballs and place on two greased baking sheets, 5 across and 6 rows total.
8. Bake for 20 minutes, or until cooked through.
9. Serve topped with gravy, garnished with parsley and with a side of Lingonberry preserves (found at Ikea) and mashed potatoes.

Gravy Directions:
1. In a large skillet, melt butter on medium heat.
2. Whisk in the flour slowly and cook until smooth and slightly darkened.
3. Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
4. Reduce the heat to medium low and stir until gravy thickens.
5. Stir in sour cream, mix well, and serve warm on top of meatballs.


http://4.bp.blogspot.com/-yYxSkFZ16Zs/URMSd-yoC9I/AAAAAAAAF1U/LlkcmDr9bts/s320/IMG_9174.JPG

Sauté onions until softened and translucent then add garlic.

http://3.bp.blogspot.com/-pBVd_5hcpV8/URMSfe7CbxI/AAAAAAAAF1c/gz9EN4cNPIE/s320/IMG_9175.JPG

I love to use freshly grated nutmeg.
I bought the nutmeg and the microplane spice grinder at Williams Sonoma.
Just remember a little goes a long way!

http://3.bp.blogspot.com/-OVAdI4L_mdU/URMSgDPxCkI/AAAAAAAAF1k/IvZO0hNXozY/s320/IMG_9176.JPG

Bring the onion-milk mixture to a simmer and until it is thick like a paste.

http://1.bp.blogspot.com/-42pukwFv2sc/URMShmaGVnI/AAAAAAAAF1s/A_XNXczJRYk/s200/IMG_9177.JPGhttp://4.bp.blogspot.com/-HGbhfvcmVnc/URMSiKKuKvI/AAAAAAAAF1w/hgbiTA5n-vI/s200/IMG_9178.JPG

Mix the fragrant onion mix with the soft cubed bread and let cool and absorb.

http://4.bp.blogspot.com/-8SLARx_tN3Q/URMSj1TPnUI/AAAAAAAAF18/pIspIbsTmbo/s320/IMG_9179.JPGhttp://4.bp.blogspot.com/-6Ir9Lr5YgsA/URMSmM2e8NI/AAAAAAAAF2Q/BO3EWThwzQA/s320/IMG_9180.JPG

Add the meat and eggs and shape into mini 1 inch meatballs.

     
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