Classic Swedish Meatballs
Pacific Foods
Pacific Foods
Recipe - Lyndale Liquor
Classic Swedish Meatballs
Prep Time35 Minutes
Servings8
Cook Time60 Minutes
Ingredients
1 pound lean ground beef
1 pound ground pork
1 cup bread crumbs
¼ cup whole milk
1 egg
½ white onion, finely diced
2 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups Pacific Foods™ Organic Beef Broth
½ cup half and half
½ teaspoon ground black pepper
¼ cup fresh parsley, roughly chopped to serve
Directions
- Prepare the meatballs: place beef, pork, bread crumbs, milk, egg, onion, garlic, salt, nutmeg and allspice in a large bowl and use your hands to mix everything into a cohesive mixture. Form meatballs into small balls (roughly the size of a Ping pong ball) using your hands. Set on a baking sheet.
- Cook the meatballs: heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add meatballs in batches and cook, turning every 1-2 minutes, until meatballs are browned on all four sides. Transfer meatballs to a plate and repeat with remainder of mixture. It's OK if meatballs are not fully cooked inside they will continue to cook in the gravy.
- Prepare the gravy: sprinkle flour over the remaining browned bits in the non-stick skillet over medium-high heat. Use a wooden spoon to scrape bits around and cook the flour until thick and no longer looks dry - about 1 minute. Add beef broth and pepper and whisk until gravy is smooth and just beginning to simmer.
- Return meatballs to gravy pan. Simmer meatballs in gravy, uncovered, for 10 minutes, or until meatballs are completely cooked through and gravy has thickened.
- Remove the pan from heat and stir in half-and-half, gently shaking the pan to combine. Garnish meatballs with chopped fresh parsley and enjoy!
35 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Prepare the meatballs: place beef, pork, bread crumbs, milk, egg, onion, garlic, salt, nutmeg and allspice in a large bowl and use your hands to mix everything into a cohesive mixture. Form meatballs into small balls (roughly the size of a Ping pong ball) using your hands. Set on a baking sheet.
- Cook the meatballs: heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add meatballs in batches and cook, turning every 1-2 minutes, until meatballs are browned on all four sides. Transfer meatballs to a plate and repeat with remainder of mixture. It's OK if meatballs are not fully cooked inside they will continue to cook in the gravy.
- Prepare the gravy: sprinkle flour over the remaining browned bits in the non-stick skillet over medium-high heat. Use a wooden spoon to scrape bits around and cook the flour until thick and no longer looks dry - about 1 minute. Add beef broth and pepper and whisk until gravy is smooth and just beginning to simmer.
- Return meatballs to gravy pan. Simmer meatballs in gravy, uncovered, for 10 minutes, or until meatballs are completely cooked through and gravy has thickened.
- Remove the pan from heat and stir in half-and-half, gently shaking the pan to combine. Garnish meatballs with chopped fresh parsley and enjoy!