Swedish Meatballs (K?ttbullar)
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Swedish Meatballs (K?ttbullar)By?Kimberly Killebrew Tender, rich, and flavorful, these Swedish Meatballs are seasoned to perfection with traditional spices and drenched in a luxuriously creamy gravy.
Prep Time25minutes?mins Cook Time40minutes?mins Chill Time30minutes?mins Total Time1hour?hr?35minutes?mins CourseMain Course CuisineSwedish ¿ªÔÆÌåÓýs6 Calories632?kcal - For the Meatballs:
- 1?pound?ground beef?(for a lighter version can use chicken or turkey)
- 1/2?pound?ground pork
- 1/2?cup?fresh breadcrumbs?(can substitute GF breadcrumbs)
- 1?small yellow onion?, finely chopped
- 2?cloves garlic?, minced
- 1?large egg?, lightly whisked
- 1/4?cup?heavy cream
- 1?tablespoon?chopped chives or 2 tablespoons chopped parsley
- 2?teaspoons?ground dried porcini mushrooms?(optional, for an incredible flavor boost)
- 1?teaspoon?salt
- 1/2?teaspoon?thyme
- 1/4?teaspoon?ground mace or nutmeg
- 1/4?teaspoon?ground allspice
- 1/4?teaspoon?black pepper
- 1/4?teaspoon?white pepper
- 2?tablespoons?oil for frying
- For the Sauce:
- 4?tablespoons?butter
- 4?tablespoons?all-purpose flour?(can substitute all-purpose GF flour but avoid nut flours)
- 2?cups?quality chicken broth?(I use and love Aneto Broth)
- 1?cup?heavy cream?(can substitute half and half for a lighter version)
- 2?teaspoons?Worcestershire sauce
- 1?teaspoon?Dijon mustard
- 1/2?teaspoon?salt
- 1/4?teaspoon?black pepper
- lingonberry jam?, for serving
Place all of the meatball ingredients in a large bowl and use your hands to thoroughly combine the mixture. Form the mixture into 30 uniformly sized meatballs. They will weigh about 30 grams/1 ounce each. You can make them larger if you prefer. Cover and chill for at least 30 minutes or overnight. Heat the oil over medium high heat in a?large skillet or saute pan with lid. Working in batches, brown the meatballs on all sides then transfer them to a plate. Melt the butter to the skillet, add the flour, and whisk continually until the flour is dissolved. Continue whisking for a few minutes until the roux is a deep golden brown. Gradually pour in the chicken broth while continuing to whisk to avoid clumping and until the mixture is smooth and thickened. Add the Dijon mustard, Worcestershire sauce, salt, pepper and heavy cream. Whisk to combine. Nestle the meatballs in the sauce, bring to a simmer, turn the heat to medium-low, place the lid on the skillet, and continue to lightly simmer for about 15 minutes. Add salt and pepper to taste.Serve garnished with some chopped chives or parsley if desired. The classic Swedish accompaniments are mashed potatoes,?lingonberry jam, and either quick pickled cucumbers,?cucumber salad?or?pickled beets.
Calories:?632kcalCarbohydrates:?13gProtein:?25gFat:?55gSaturated Fat:?26gPolyunsaturated Fat:?3gMonounsaturated Fat:?21gTrans Fat:?1gCholesterol:?184mgSodium:?788mgPotassium:?520mgFiber:?1gSugar:?3gVitamin A:?1129IUVitamin C:?5mgCalcium:?84mgIron:?3mg
Source: Daring Gourmet
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