Slowly pour the beef broth in while you whisk. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Add the remaining 3 tbsp of butter to the skillet on medium-low heat.If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat.Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter. Don't overmix the meat as it will result in tough meatballs. When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined.In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.Remove to a medium bowl and allow them to cool. Add the onions and allow them to soften and become translucent about 3-5 minutes. In a large skillet, heat a tablespoon of butter over medium heat.If you’re thinking it’s starting to sound a little like stroganoff, well, you’re right. Did you think i’d make meatballs without garlic? We’ve been friends for too long, you should know me better than that! I know, it’s not a traditional Swedish meatball recipe, but you know what?Īlong with garlic we’re using beef or chicken broth, a hint of mustard, worcestershire sauce, and sour cream. Since the meatballs bring the onions to the party, I like to flavor the gravy with a hint of garlic. Don’t worry if they don’t cook all the way through, we’re going to simmer them in the sauce a little later. This helps hold all the juices inside the meatball while gently browning up the outside. Once we mix up the meatballs, we’re going to sear them in a skillet until all the sides brown up nicely. A couple slices of bread soaked in milk, an egg, onions, and a few spices. You know? Just enough to get the job done. I don’t like to use too much binder in my meatball recipes because it takes away from the actual MEAT-ball. Isn’t it amazing how many different ways there are to serve up meatballs? I’d have to say, my favorite is when they’re snuggled in a tangy, creamy and rich gravy that’s so good you’ll wanna bathe in it. Perfectly browned little nuggets that are tender and juicy on the inside. It just means that this kinda recipe holds a big place in my heart. That’s not saying I don’t love most of the food I share with you here on LSJ. My Swedish meatballs recipe is easy to make…Īnd they’re also possibly the best thing to come out of my kitchen, ever. I’ll just stay here in my sweat pants and drown my twenty-something self in a vat of the most comforting comfort food known to man. Uh… well if I didn’t feel old before… Would you mind If I just stayed twenty-nine-and-some-change till the end of time? Speaking of turning thirty, I’m as old as the Oprah Winfrey show. Someone in the room is about to turn the big 3-0 and I really just don’t want it to be me. Where did this year go? And can December just not come around this time, pleaseandthankyou. I’ll be living that #blanketburrito life from now all the way into next year. Gimme a big bowl of egg noodles topped with Swedish meatballs and a healthy drizzle of that brown gravy with a good show on Netflix and a cozy blankie. What, you didn’t get the memo? It’s comfort food FRIDAY my friend. I hope you aren’t sick of it yet, because there’s soo much more where this ↑ came from.
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