Swedish Meatballs 

In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs have absorbed the milk. 

Add the ground beef, chopped onion, egg, salt, pepper, nutmeg, and allspice to the bowl with the soaked breadcrumbs. Mix everything together until well combined. 

Using your hands, roll the meat mixture into small meatballs, about 1 inch in diameter. 

In a large skillet, melt the butter over medium heat. Once the butter is melted and hot, add the meatballs to the skillet in a single layer. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. 

Once the meatballs are cooked, remove them from the skillet and set them aside. In the same skillet, sprinkle the flour over the remaining butter and drippings. Cook, stirring constantly, for 1-2 minutes to make a roux. 

Slowly pour the beef broth into the skillet, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook, stirring occasionally, until the gravy thickens, about 5 minutes. 

Once the gravy has thickened, stir in the heavy cream. Add the cooked meatballs back to the skillet and toss them gently in the gravy to coat. Simmer for another 2-3 minutes until the meatballs are heated through. 

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