These Swedish meatballs have been on my bucket list for a few years, and I’m so glad to finally cross this off my list. I don’t know why it took me so long to make it – it’s so easy to make. I can’t compare them to the IKEA meatballs, because I never had those. I know, everybody knows Ikea-meatballs, but since there is no IKEA store in Luxembourg, I almost never come there.
The sauce is really creamy and full of flavor. Those meatball bits stuck to the bottom of the pan really make the gravy outstanding!
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup panko bread crumbs
- 1 tablespoon dried parsley
- 1/2 tsp.ground allspice
- 1/2 tsp. ground nutmeg
- 1 medium sized red onion, finely chopped
- 1 tsp. Garlic Powder
- 1/4 tsp. ground ginger
- Black Pepper
- Himalayan salt
- 1 egg
- 2 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 500 ml beef broth
- 250 ml heavy cream
- 1 tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- In a large bowl, combine ground beef, ground pork, Panko, egg, allspice, nutmeg, ginger, parsley, garlic and cooked onion; season to taste with salt and pepper. Mix until combined.
- Roll the mixture into small meatballs, forming about 32 of them.
- Add remaining 1 tbsp. of olive oil and 1 tbsp. butter to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes.Transfer to a plate and cover with foil
- To make the gravy, melt the remaining butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and heavy cream and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Season to taste with salt and pepper.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
- Serve immediately, garnished with parsley and cranberry sauce.