Recipe Instructions:
Ingredients:
Meatballs:
250g ground beef or a mix of beef and pork
1/2 onion, finely chopped (about 75g)
1/4 cup breadcrumbs (about 15g)
2 tablespoons milk (about 30g)
1/2 egg (beaten, about 25g)
Salt and pepper to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Gravy:
1 tablespoon butter (about 14g)
1 tablespoon all-purpose flour (about 8g)
1 cup beef broth or stock (about 240g)
1/4 cup heavy cream (about 60g)
For Serving:
Lingonberry sauce (store-bought or homemade, to taste)
Pickled cucumber (store-bought or homemade, to taste)
Instructions:
Prepare the Meatballs:
In a bowl, mix 250g ground beef (or beef and pork mixture) with 75g finely chopped onion, 15g breadcrumbs, 30g milk, 25g beaten egg, salt, pepper, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg until well combined.
Shape the mixture into small meatballs.
Cook the Meatballs:
Heat 14g butter in a large skillet over medium-high heat.
Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
Make the Gravy:
Stir 8g all-purpose flour into the skillet to make a roux with the pan drippings.
Gradually whisk in 240g beef broth or stock and 60g heavy cream until smooth.
Simmer the sauce until thickened, stirring constantly.
Combine:
Return the meatballs to the skillet and coat them with the sauce.
Serve:
Serve the Swedish meatballs hot, accompanied by lingonberry sauce and pickled cucumber.
