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–+ servings

Swedish (ish) Meatballs with Cream Gravy

Warm and comforting, Swedish Meatballs with Cream Gravy is like an Ikea-scented hug. The golden brown meatballs are coated in a rich gravy, flavored with a touch of lingonberry preserves and a dash of pickle juice.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 -6

Ingredients

For the meatballs:

  • 1/2 cup 1oz, 25g fresh white breadcrumbs or panko
  • 1/4 cup 60ml whole milk or heavy cream
  • 2 tablespoons 30g unsalted butter, divided
  • 1/2 cup 100g, 4oz onion (about 1 medium), finely chopped
  • 3/4 pound 350g ground beef (chuck or sirloin)
  • 3/4 pound 350g ground pork
  • 1 large egg
  • 1/4 teaspoon .5g freshly ground nutmeg
  • 1 1/2 teaspoons 9g coarse kosher salt
  • 1/2 teaspoon .6 freshly ground black pepper

For the sauce:

  • 3 tablespoons 25g all-purpose flour
  • 2 1/2 cups 600ml low sodium chicken stock
  • 1/2 cup 120ml heavy cream
  • 3 tablespoons 60g lingonberry or red currant preserves
  • 1 tablespoon 15ml pickle juice from Quick Cucumber Salad (or use 1/2 tablespoon white wine vinegar)
  • 1 tablespoon 15ml Worcestershire sauce
  • 2 teaspoons 10g dijon mustard
  • Kosher salt and freshly ground black pepper to taste

To garnish:

  • Lingonberry or red currant preserves
  • Quick Pickled Cucumber and Red Onion Salad with Dill

Instructions

  • Combine the breadcrumbs and heavy cream in a large bowl, stirring with a fork until all the crumbs are moistened. Set aside for at least 5 minutes to let crumbs absorb liquid.
  • Melt 1 tablespoon of the butter in a 12-inch straight sided sauté pan set over medium heat. Add the onion and a pinch of salt and sweat until the onions are soft and golden, 4 to 5 minutes. Remove from the heat and set aside.
  • In the bowl with the breadcrumbs, add the sautéed onion, ground beef, pork, egg, nutmeg, salt and pepper and mix well with your hands until completely combined.
  • With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a small golf ball (about 2 tablespoons each), and set them on a tray. You should have about 28-30 meatballs. (You can do this in advance and chill the balls until you are ready to cook them)
  • Melt the rest of the butter in the skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.
  • Decrease the heat to low and add the flour to the skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Return the skillet to the heat, whisk in the stock, cream, preserves, pickle juice, Worcestershire sauce, and mustard, and bring to a simmer. Season to taste with salt and pepper.
  • If you want to reheat the meatballs, add them to the sauce, reduce the heat to medium and simmer for about five minutes, until the the meatballs are heated through.