Huge meatballs swathed in creamy gravy sounds like a good dinner plan! You don’t need to go to Sweden to taste this meaty and creamy dish.
Swedish Meatballs Recipe
Huge meatballs swathed in creamy gravy sounds like a good dinner plan!
Ingredients
Swedish Meatballs Ingredients
- 3 slices white bread cut into chunks
- 1/3 Cup milk
- 2 tablespoons unsalted butter
- 3/4 Cup white onion minced
- 350 Grams Beef use ground round
- 350 Grams pork use ground pork
- 2 pieces Egg
- 2 teaspoons Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon five-spice powder
- 3/4 teaspoon nutmeg
- Oil for greasing
- 400 Grams fettuccine noodles cooked according to package directions, to serve
- 1/4 Cup unsalted butter
- 1/4 Cup all-purpose flour
- 3 cups beef stock
- 1 piece bay leaf
- Salt
- ground nutmeg
- 1 Cup heavy cream plus more if needed
Instructions
- Soak bread in milk in a medium bowl.
- Heat butter in a saucepan; sauté onions until translucent. Set aside. Â
- Mix together soaked bread, onions, meat, eggs, and seasonings in a large b
- Shape mixture into golf ball-sized balls; arrange on a greased baking sheet. At this point, you can pop the baking sheet in the freezer. Transfer frozen meatballs to zip-top bags, then freeze for up to 3 months. Or, you can go ahead and bake the meatballs in an oven preheated to 350°F for 15 minutes or until brown. (Meatballs may be refrigerated for up to 3 days or freeze for up to 3 months.)Â
- If using frozen cooked meatballs, thaw overnight in the refrigerator.
- Make the cream sauce: Melt butter in a saucepan over medium heat. Whisk in flour, stock, and bay leaf. Simmer until thickened, about 5 minutes, whisking continuously so no lumps form. Season with salt, pepper, and nutmeg. Add meatballs; cook for 5 minutes. Add cream and continue to simmer; season to taste. Do not let mixture boil. Serve warm over pasta.
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