Swedish Meatballs Recipe

INGREDIENTS:

Meatballs

• 1/4 cup panko flavor of your choice
• 1/4 cup milk
• 2 tbsp olive oil divided, plus more as needed
• 1/3 cup onion diced
• 1 tsp garlic minced
• 1 tbsp oregano fresh and finely chopped
• 2 egg yolks
• 1 lb ground beef
• 1 lb ground pork

Gravy

• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef bouillon warm
• 1 cup heavy whipping cream
• 1/2 tsp worcestershire sauce
• 1 tsp Dijon mustard
• 1 pinch pepper to taste

INSTRUCTIONS:

For the Meatballs

1. In a small bowl, mix together panko and milk. Set bowl aside and allow panko to absorb the milk for at least 5 minutes.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onions to skillet and cook until translucent, about 5 minutes. Add garlic and oregano to skillet and cook for an additional minute. Remove skillet from heat.
3. In a large bowl, mix together beef, pork, and contents of skillet. Add egg yolks and panko mixture. For best results, kneed the ingredients with your hands to ensure all ingredients are thoroughly combined.
4. Heat skillet again over medium heat. Add more olive oil to the skillet as necessary.
5. Scoop 2-3 tablespoons of meat mixture (I used an old ice cream scoop for measurement) and roll it into a ball. I recommend creating 10 meatballs at a time and cooking them together. When ready, drop the meatballs in the heated skillet and cook until all sides of the meatball have been thoroughly browned. Place cooked meatballs in a bowl and cover until all meatballs have been cooked. Repeat step until all meatballs have been cooked. Add more olive oil as necessary. Tip: Once the meatballs are in the skillet, pick the skillet up and tilt it from side to side, letting the meatballs slide around. This will help brown the sides quickly and help the meatball keep it's shape, making it easier to turn them with a spatula.

For the Gravy

1. Check the amount of olive oil in the pan - if more than 1 tbsp, use a paper towel to absorb any excess.
2. Add butter to skillet and allow to melt over medium heat. And flour and whisk together, letting mixture cook until it turns a light tan color, roughly 1-2 minutes. Pour in warm beef bouillon and whisk again, working on getting the cooked bits off the bottom of the pan. Finally, whisk in heavy cream, worcestershire sauce, dijon mustard, and pepper to taste. Taste test sauce - add salt if needed.
3. Putting it All Together
4. When sauce begins to steam, whisk a final time add in meatballs. Cover and allow Swedish meatballs to simmer for 10 minutes over medium / medium low heat.
5. Remove one meatball and cut into it. If there is any pink, return meatball to skillet, cover dish, and cook for another 3-5 minutes.
6. Serve meatballs immediately with rice, pasta, or just by themselves.

Source:Homemade Hooplah

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