Swedish Meatballs

Swedish meatballs
From whatsgabycooking.com

Ingredients

Meatballs

  • 1½ ground beef, or beef/pork split
  • ¾ c bread crumbs
  • ½ c yellow onions
  • ¼ c milk
  • 1 egg
  • 1½ t Worcestershire
  • 1½ t salt
  • ½ t pepper
  • 1 beef boullion cube

Gravy

  • 3 T butter
  • 3 T flour
  • salt, pepper
  • 1 c heavy cream or full fat milk
  • 1 c beef stock or broth
  • parsley to garnish

To serve

Serve over egg noodles or mashed potatoes.

Instructions

  1. Step 1

    Chop onion. Boil 1 cup of water, dissolve bouillion in it. Discard half of the broth.

  2. Step 2

    Mix meatball ingredients (not the fresh broth), then let sit for 15 minutes. Shape into balls.

  3. Step 3

    Heat olive oil in large skillet over medium high heat. Brown the meatballs on all sides until golden.

  4. Step 4

    Pour the fresh broth over the meat, continue to cook until meatballs browned. Remove the meatballs, liquid should evaporate.

  5. Step 5

    Melt the butter in the same skillet, add the flour and stir to combine. Cook until the flour is evenly combined and golden brown. Season with salt and pepper, stir in heavy cream, broth. Cook until mixture thickens.

  6. Step 6

    Place meatballs back in, simmer together a few minutes before serving. Garnish with parsley.

  7. Storage

    Try to keep meatballs and sauce separate when storing leftovers if possible. Else the meatballs soak up ALL the sauce overnight.

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