Swedish Meatballs

 

Ingredients:

1 lb of ground beef

1/4 cup panko breadcrumbs

1 teaspoon dried parsley

1 teaspoon garlic powder

1/4 heaping teaspoon allspice

1/4 heaping teaspoon nutmeg 

1/4 medium onion, chopped fine

1 egg

2 cups of beef broth

1 cup of heavy whipping cream'1 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

2 Tablespoons olive oil

6 Tablespoons butter

3 Tablespoons all-purpose flour

Lingonberry preserves 

Directions:

In a large bowl, combine the ground beef, panko, parsley, garlic powder, allspice, nutmeg, and finely chopped onion. Mix until evenly combined. Add the egg and mix just until incorporated (avoid over-mixing).

Heat the olive oil in a large skillet over medium heat. Scoop the mixture into meatballs (a small cookie scoop helps keep them uniform). Brown and cook the meatballs in batches, turning as needed, until cooked through. Transfer to a clean plate.

In the same skillet, melt the butter. Whisk in the flour and cook for 1–2 minutes, until bubbling and lightly golden.

Slowly pour in the beef broth while whisking. Scrape up any browned bits from the bottom of the skillet and whisk until smooth. Bring to a gentle simmer.

In a measuring cup, stir the Dijon mustard into the heavy cream. When the broth mixture is simmering, whisk in the cream mixture. Simmer until the gravy thickens slightly and begins to bubble again.

Return the meatballs (and any juices) to the skillet. Simmer in the gravy for 8–10 minutes, until heated through and the meatballs register 165°F on an instant-read thermometer.

Serve over noodles or mashed potatoes with lingonberry preserves on the side.

Note: Lingonberry preserves are often found at World Market. You can substitute red currant jelly or cranberry sauce. For extra flavor, stir a spoonful of the preserves/jelly directly into the gravy.