Food for the (Gluten Intolerant) Soul

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Swedish Meatballs

Source https://www.recipetineats.com/swedish-meatballs/#wprm-recipe-container-20596

Ingredients

  • Meatballs
    • 2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
    • 1 onion , small (brown, white or yellow)
    • 300g / 10 oz ground beef (mince)
    • 300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
    • 1 egg
    • 1/4 tsp ground nutmeg , preferably freshly grated
    • 1/4 tsp All Spice powder (Note 3)
    • 1/4 tsp black pepper
    • 3/4 tsp salt
    • 1 tbsp oil
  • Gravy
    • 40g / 3 tbsp butter , unsalted
    • 30 g flour
    • 500 ml beef broth/stock (salt reduced), or sub with chicken
    • 125 ml heavy / thickened cream (Note 4)

Instructions

  • Grate onion using a standard box grater.
  • Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
  • Add remaining Meatball ingredients EXCEPT oil. Mix well.
  • Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
  • Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
  • If there is lots of oil, pour off excess and discard. Lower heat to medium.

Gravy

  • Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
  • While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go.
  • Switch to whisk if required to make it lump free.
  • When the liquid is simmering, add meatball and juices pooled on plate.
    Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
  • Add cream, simmer for a further 2 minutes then remove from stove.
    Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
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