Name: Grandma's Swedish Meatballs and Gravy
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Milk - ½ cup; Dry bread crumbs - ⅓ cup; Heavy cream - 2 tablespoons; Heavy cream - 1 teaspoon; Egg - 1 large; Garlic, minced - 1 large clove; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Ground allspice - ¼ teaspoon; Ground beef - 1 pound; Ground pork - ½ pound; Onion, minced - ½ medium; Finely chopped fresh parsley - 2 tablespoons; Salted butter - 1 tablespoon; Olive oil - 2 teaspoons; Salted butter - ⅓ cup; All-purpose flour - ¼ cup; Vegetable broth - 1 cup; Beef broth - 1 cup; Heavy cream - 1 cup; Soy sauce - 2 teaspoons; Dijon mustard - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Swedish Meatballs and Gravy

1. Milk - ½ cup

2. Dry bread crumbs - ⅓ cup

3. Heavy cream - 2 tablespoons

4. Heavy cream - 1 teaspoon

5. Egg - 1 large

6. Garlic, minced - 1 large clove

7. Salt - ¼ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Ground white pepper - ¼ teaspoon

10. Ground allspice - ¼ teaspoon

11. Ground beef - 1 pound

12. Ground pork - ½ pound

13. Onion, minced - ½ medium

14. Finely chopped fresh parsley - 2 tablespoons

15. Salted butter - 1 tablespoon

16. Olive oil - 2 teaspoons

17. Salted butter - ⅓ cup

18. All-purpose flour - ¼ cup

19. Vegetable broth - 1 cup

20. Beef broth - 1 cup

21. Heavy cream - 1 cup

22. Soy sauce - 2 teaspoons

23. Dijon mustard - 1 teaspoon

24. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Grandma's Swedish Meatballs and Gravy

1. Stage

Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.

2. Stage

Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.

3. Stage

Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.

4. Stage

Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.

5. Stage

Add meatballs to the gravy. Toss gently to coat and serve.