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A heartwarming meal where you can
easily prepare the meatballs ahead of time
or the night before and store in refrigerator,
just bring to room temperature 30 minutes
prior to browning...
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Servings: (4 to 6)
Prep: 15 Mins.
Cook: 25 to 30 Mins.
INGREDIENTS
Meatballs (Yields appx. 40 small 1” meatballs):
2 slices whole wheat bread, without the crusts, cut into
small pieces
1/4 cup milk
1 lb. lean ground meat (I used venison-bacon burger)
--[Feel free to use beef, caribou, elk, moose, and so on]
1/4 yellow onion, finely minced
1 egg, slightly beaten
Pinch of ground allspice
Pinch of ground cardamom
Pinch of ground ginger
1/4 teaspoon garlic powder
1 tablespoon dried parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
Gravy:
4 cups low-sodium beef broth
1/2 cup all-purpose flour (or more if you prefer a thicker gravy)
2 teaspoons worcestershire
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons dried parsley
1/4 teaspoon freshly ground black pepper
1/2 cup milk
Garnish:
1/4 cup fresh parsley, roughly chopped
--Prepared mashed potatoes
--Prepared fresh salad and vinaigrette
METHOD
In a small bowl, soak the bread in milk until soft.
In a
large bowl, combine all meatball ingredients, except butter and olive oil, and
add the soaked bread. Combine meat mixture with clean hands; do not overwork.
Shape into small 1” meatballs (I do so using a miniature scoop while scrapping
it up the side of bowl to form uniform meatballs).
Heat butter and olive oil in a large electric skillet or
saute pan over medium-high heat. Add the meatballs, and gently par-cook and
brown on all sides, about 10 minutes.
Use a slotted spoon to remove browned
meatballs and place on a plate, and set aside.
Retain drippings in skillet.
Prepare gravy by deglazing skillet with 2 cups of stock;
letting it simmer for 2 minutes while scraping bottom with a wooden spoon.
Add
remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour,
onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk
spiced slurry mixture into warm gravy, while constantly stirring to prevent
lumps, until thickened and boiling.
Reduce heat to simmer, about 3-5 minutes.
Add milk, and stir to
combine.
Return meatballs to low
simmering gravy to reheat, about 10 minutes, while gently stirring (so as not
to break apart meatballs), until fully cooked.
To serve, arrange meatballs on serving plates over mashed
potatoes, pour hot gravy over top, and garnish with fresh parsley. Place fresh
salad drizzled with vinaigrette alongside. ~ Enjoy!
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Tips: You might
alternatively wish to serve the Swedish meatballs over steamed rice or
noodles.
Another option is to serve the
Swedish meatballs alone as an appetizer, with toothpicks...(See below)...
