Swedish Meatballs
 
Prep time
Cook time
Total time
 
My grandmother's favorite dish - her version of Swedish meatballs.
Author:
Recipe type: Meat
Cuisine: Meat
Serves: 12
Ingredients
  • 1 lb. ground beef (chuck has the most flavor)
  • ¾ c. plain bread crumbs
  • 1 tsp. onion salt
  • ¾ tsp. cornstarch
  • ¾ c. whole milk
  • 1 large egg
  • ⅛ tsp. ground nutmeg
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 Tb. unsalted butter
  • 2 Tb. all-purpose flour
  • 2 15-oz. cans beef broth (low sodium, if possible)
  • 3 Tb. chopped chives or parsley (optional)
Instructions
  1. Mix all ingredients through salt & pepper until well combined.
  2. Form meat mixture into medium-sized balls.
  3. Line a large dish with paper towels (for meatballs after browning).
  4. Heat a large, non-stick skillet and add a little vegetable or olive oil.
  5. Over medium heat, brown meatballs, turning to brown all sides.
  6. Remove from pan when brown (the meatballs will not be cooked through); remove fat from pan and allow meatballs to sit on the paper-towel lined dish.
  7. In the same pan make a roux with the butter and flour. Whisk until it's browned and you no longer smell raw flour. Pour in the beef broth and whisk to combine.
  8. Return meatballs to pan. The gravy will thicken as it gets warmer. Simmer on low heat for about 30 minutes, until the meat is fully cooked. Serve over mashed potatoes or buttered egg noodles. Top with chopped parsley or chives.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/swedish-meatballs/