AuthordanieldiverA large pan of glossy Swedish meatballs is certainly a mood enhancing site. No matter how many of these I make they get eaten. This recipe makes 20 meatballs enough to feed 6 people generously although, if as greedy as we are 4 of you may be able to finish them off. I do warn though you may not be able to move for awhile afterwards.
I used to make an onion gravy to go with these meatballs I felt it was very labour intensive slicing the onion, sweating them over a low heat for about 20 minutes. I now cut that all out and instead serve them with buttery champ potatoes and suggest you serve them with it too. Recipe is here: https://danieldiver.net/recipe/champ/
In a large bowl add all the ingredients for the meatballs except for the oil. Using cleans hands mix and squelch the ingredients together. I like to use a small scoop to scoop the meat into even sized balls then roll smooth between my hands. Alternatively, you can just pinch off large walnut sized pieces of meat instead.
Heat the oil over a high heat in a large heavy based pan. Brown the meatballs then carefully with tongs or a spatula turn the meatballs over in the pan and allow the other side to brown. You may need to do this in batches depending on the size of your pan.
Transfer the browned meatballs to a plate and set aside while you make the gravy. Turn the heat under the pan down to a medium heat. Add the butter and flour to the pan and stir it about in the pan for a moment before whisking in the beef stock. Keep whisking until the gravy has thickened. Return the meatballs to the pan and allow to simmer away in the sauce for 5 - 10 minutes until the meatballs are cooked through.
Stir the cream into the gravy and season to taste cook for a further minutes turning the meatballs in the sauce to become glossily coated in the gravy. Switch off the heat add a little scattering of fresh dill before taking the pan to the table with a large serving spoon. I suggest serving with some buttery champ.
Ingredients
Directions
In a large bowl add all the ingredients for the meatballs except for the oil. Using cleans hands mix and squelch the ingredients together. I like to use a small scoop to scoop the meat into even sized balls then roll smooth between my hands. Alternatively, you can just pinch off large walnut sized pieces of meat instead.
Heat the oil over a high heat in a large heavy based pan. Brown the meatballs then carefully with tongs or a spatula turn the meatballs over in the pan and allow the other side to brown. You may need to do this in batches depending on the size of your pan.
Transfer the browned meatballs to a plate and set aside while you make the gravy. Turn the heat under the pan down to a medium heat. Add the butter and flour to the pan and stir it about in the pan for a moment before whisking in the beef stock. Keep whisking until the gravy has thickened. Return the meatballs to the pan and allow to simmer away in the sauce for 5 - 10 minutes until the meatballs are cooked through.
Stir the cream into the gravy and season to taste cook for a further minutes turning the meatballs in the sauce to become glossily coated in the gravy. Switch off the heat add a little scattering of fresh dill before taking the pan to the table with a large serving spoon. I suggest serving with some buttery champ.