Saucepan@saucepan · Shared this recipeFollowSwedish · dinnerClassic Swedish MeatballsTender and spiced Swedish meatballs in a rich, tangy sour cream gravy, perfect with potatoes and lingonberry compote.total1 hrprep30 mincook30 minservings4Original recipe on thelemonapron.comKeep this recipeAdd a copy of Classic Swedish Meatballs to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp olive oil, divided1 medium onion, small diced0.25 /2 tsp cayenne pepper, or as desired1 lb lean ground beef1 lb ground pork0.5 cup Panko or any fresh breadcrumbs1 large or extra large egg0.5 tsp ground allspice0.25 tsp ground nutmeg2 tbsp finely chopped parsleykosher salt and cracked black pepper, don't skimp on the pepper, that what this meatball loves!2 tbsp milk, only use as much as needed0.25 cup unsalted butter0.333 cup AP flour3 cup beef broth0.5 tsp Maggi or Worcestershire Sauce ), or tamari or even Vegemite! (to taste0.75 cup sour cream, depending on how tangy you like your saucekosher salt and cracked black pepper2 tbsp chopped fresh parsley leaves, garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring regularly, until onion has become translucent and just starting to turn golden, about 5-6 minutes. Sprinkle with the cayenne pepper and stir well. Remove from the heat. Let cool slightly.2Step 2: In a large bowl, using your hands, combine ground beef, ground pork, Panko, egg, allspice, nutmeg and cooked onion and parsley; season with salt and pepper, to taste. Start with 1 1/4 tsp of each. Once combined well, stop. (to keep working it, will cause the meat mixture to become tough when cooked) Add 1 tbsp of milk at a time till the mixture binds but isn't watery. You may need all four tablespoons if you used panko breadcrumbs.3Step 3: Reheat the skillet to medium high. Take a small portion (about the size of a thick quarter, and place in the skillet. Sauté until cooked through, about 4 minutes. Taste. If you are happy with the flavour continue to next step. If you feel it could still use more salt, pepper, or spices, now is the time to re-season.4Step 4: Roll the mixture into 1 1/4 inch or so meatballs, You should get at least 36-40 meatballs.5Step 5: At this point you can proceed with the recipe.* However, If you don't need them all immediately, spread them out on a parchment or wax paper lined baking sheet and freeze them. Once frozen, they can be removed and stored in freezer bags, in meal sized portions- approx 6-8 per person depending on how large you rolled them.6Step 6: Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. You may need to add more oil. Adjust the heat if you see that they are browning too harshly. Transfer to a paper towel-lined plate.7Step 7: GRAVY Melt butter in the wiped skillet at medium high. Whisk in flour until lightly browned, about 3 minute. You want the rawness cooked out. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add the Maggi or Worcestershire Sauce. Stir well.8Step 8: Stir in sour cream; season with salt and pepper, to taste. Reduce heat to medium. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.9Step 9: Serve with potatoes (mashed, roasted, even baby boiled if so desired), garnished with parsley.getsaucepan.com/r/1f8beb04-72b9-44f4-8a40-75a59e01b62e · Original: https://thelemonapron.com/classic-swedish-meatballs/
