Bork! Bork! Bork! Meatballs

Makes 4 servings

Ingredients

meatballs
3 slices white sandwich bread, crusts removed, chopped into small cubes
1 yellow onion, grated
1 lb Stoysich® Ground Beef
1 lb Stoysich® Ground Pork
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon Bourbon Barrel Foods® Smoked Pepper
1 1/2 teaspoon Bourbon Barrel Foods® Smoked Salt
1 tablespoon Crisco® Blends Oil
gravy
3 tablespoon Land O’Lakes® Unsalted Butter
3 tablespoon King Arthur® All-Purpose Flour
2 cups beef stock
1/2 cup heavy cream
garnish
fresh dill, chopped

Directions

Grate onion using a standard box grater.

Scrape onion and juices into a 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 3 heaped tablespoons (or use ice cream scooper which is what I do), dollop on the work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

cooking
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 the 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 meatballs and juices pooled on a plate.

Turn up the 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 the stove.

Serve over mashed potatoes, garnished with dill and some lingonberries on the side.

Notes

• The recipe makes a double batch of meatballs. Freeze half of the meatballs for a later time. Put in a freezer bag after they are made into balls and before cooking.
• The title references the muppet character, Swedish Chef, from The Muppet Show.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.recipetineats.com/swedish-meatballs/