Swedish Meatballs With Rich Gravy

By Rheanna Kish and The Test Kitchen

Tested till perfect

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Swedish Meatballs With Rich GravyNo Nordic holiday spread is complete without meatballs. Preparing them a day ahead means you'll have very little to do at the last minute and can enjoy the party right along with your guests.3 user reviews.
Swedish Meatballs With Rich Gravy

Swedish Meatballs with Rich Gravy
Photography by Edward Pond

  • Preparation time: 50 minutes
  • Total time : 50 minutes

This recipe makes 12 servings

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Nutritional Info
Per each of 12 servings: about -
cal 223223 cal
pro 16 g16g pro
total fat 13 g13g total fat
sat. fat 5 g5g sat. fat
carb 11 g11g carb
fibre 00 fibre
chol 68 mg68mg chol
sodium 240 mg240mg sodium
potassium 238 mg238mg potassium
% RDI: -
calcium 33 calcium
iron 1010 iron
vit A 33 vit A
folate 77 folate

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No Nordic holiday spread is complete without meatballs. Preparing them a day ahead means you'll have very little to do at the last minute and can enjoy the party right along with your guests.

Ingredients

  • 1/2 cup fresh bread crumbs 1/2 cup fresh bread crumbs
  • 1 onion , grated1 onion, grated
  • 3 tbsp milk 3 tbsp milk
  • 1 egg 1 egg
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp allspice 1/4 tsp allspice
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 lb lean ground beef 1 lb lean ground beef
  • 1 lb lean ground pork 1 lb lean ground pork
  • 1 tbsp vegetabIe oil 1 tbsp vegetabIe oil
  • 1 tbsp butter 1 tbsp butter
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1 cup sodium-reduced beef broth 1 cup sodium-reduced beef broth
  • 1/4 cup whipping cream , (35%)1/4 cup whipping cream, (35%)
  • 1/4 cup lingonberry jelly 1/4 cup lingonberry jelly or red currant jelly

Preparation

In large bowl, stir together bread crumbs, onion, milk, egg, salt, allspice and pepper. Stir in beef and pork until well combined.

Form by rounded tablespoonfuls into 36 balls. (Make-ahead: Cover and refrigerate on lined baking sheet for up to 24 hours.)

In large skillet, heat oil with butter over medium heat; cook meatballs, in batches and turning often, until golden and digital rapid read thermometer inserted into centre of several balls reads 160°F (71°C), 8 to 10 minutes. Transfer to plate.

Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring, for 1 minute. Stir in broth and 1/2 cup water; boil, stirring occasionally, for 2 minutes. Stir in cream and jelly; boil, stirring, for 1 minute.

Return meatballs and any juices to skillet; simmer for 3 minutes.

Source : Canadian Living Magazine: December 2011

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