Friday, May 27, 2011

Swedish Meatballs (Köttbullar)

1 1/2 cups plain breadcrumbs
1 cup half-and-half
1 tbsp butter
1 medium onion, chopped
1 lb ground beef
1/2 lb ground pork
1 egg
1/4 fresh parsley, minced
1 1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth

Melt 1 tbsp butter in a large skillet over medium heat. Add the onion and cook for 3-5 minutes, until soft.
In a large bowl combine the breadcrumbs with half-and-half, let stand for 10 minutes. Add the ground beef, ground pork, onion, egg, parsley, salt, ginger, allspice, and nutmeg. Mix well and form into 1 inch meatballs.
Melt 2 tbsp butter in the same skillet used to cook onions. Add meatballs and brown evenly. Remove from the skillet and set aside. Stir flour into drippings. Gradually add the beef broth, stirring until mixture is smooth and creamy. Return meatballs to the gravy and simmer for 15-20 minutes.  Serve with mashed potatoes and lingonberry jam. 

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