Swedish Meatballs

Swedish Meatballs

Meatballs

1 c. breadcrumbs

2 T. unsalted butter

½ c. minced white onion

2 cloves garlic, minced

¼ t. ground allspice

2 t. salt

1 t. white pepper

½ c. milk

1 t. Worcestershire sauce

¾ lb. ground beef

½ lb. ground pork

1 large egg plus 1 egg white, beaten

Vegetable oil, for brushing

Put breadcrumbs in a large bowl.  Heat butter and add onion, garlic, allspice, salt and pepper and cook, stirring, until soft, about 5 minutes.  Add the milk and Worcestershire sauce and bring to a simmer.  Pour this mixture over breadcrumbs and stir to make a thick paste.  Let cool.  Add meat, and eggs and mix until well combined.

Brush baking sheet with vegetable oil.  Roll into 1 inch balls and arrange on the prepared baking sheet.  Cover with plastic wrap and refrigerate at least one hour. 

Preheat oven to 400º  Bake the meatballs until cooked through, about 20 minutes.

Swedish Meatball Gravy

2 T. unsalted butter

2 T. flour

1 ½ c. low sodium beef stock

1 t. Worcestershire sauce

¼ c. heavy cream

s and p

2 T. chopped fresh parsley (optional)

Melt butter.  Add flour and cook, whisking until smooth.  Whisk in stock and Worcestershire sauce and bring to a simmer.  Add cream and meatballs.

Reduce heat to medium low and simmer until the gravy thickens, about 10 minutes.  Season with salt and pepper and sprinkle with parsley.  Serve over egg noodles.