Swedish Meatballs. Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce — a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly. For the record, it's not strictly traditional to serve sauce with Swedish meatballs in Sweden. Swedish meatballs made with ground beef and pork are gently spiced, baked, and served with brown sour cream gravy in this old family favorite.
In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper.
Crumble beef over mixture and mix well.
Swedish meatballs are such a classic perfect meal!
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Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce — a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly. For the record, it's not strictly traditional to serve sauce with Swedish meatballs in Sweden. Swedish meatballs made with ground beef and pork are gently spiced, baked, and served with brown sour cream gravy in this old family favorite.
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Ingredients requirements for Swedish Meatballs:
- Require For the meatballs:.
- Prepare 15 g - gluten free breadcrumbs.
- Prepare 60 ml dairy free milk.
- Prepare 1 garlic clove.
- Need 1 - small egg.
- Prepare 1/2 small onion finely chopped.
- Give Pinch nutmeg.
- Prepare 250 g of beef mince.
- Provide 125 g of pork mince.
- You need salt and pepper for seasoning.
- Provide - For the sauce:.
- You need 35 g for dairy free spread.
- Prepare 15 g of gluten free flour.
- Give 250 ml of beef stock.
- You need 120 ml dairy free cream.
- Give 1 tsp of tamari.
- Give Salt and pepper for seasoning.
And the best part… my entire family LOVES them! I used similar ingredients for the meatballs from my mom's recipe here. But the creamy sauce has a secret ingredient that our family loves which I think adds such amazing flavor. These Swedish meatballs are perfect for busy weekdays and even better for lazy Sunday suppers.
Swedish Meatballs process:
- Make the meatballs by placing the breadcrumbs, milk, garlic and egg in a large bowl Add in the seasoning, onion, nutmeg, parsley, beef and pork mince Mix well and shape into 12 meatballs.
- Add 1 tbsp of olive oil to a large shallow pan and fry the meatballs until cooked through, about 15 minutes Remove the pan and start making the sauce.
- In a new pan over a medium heat add in the dairy free spread and whisk in the flour Pour in the beef stock and bring to the boilwhile stirring continously When the sauce has thickened pourin the cream and tamari Season to taste and serve poured over the meatballs.
I'd double the recipe and serve them with egg noodles over the weekend and then again a couple of days later with mashed potatoes. I don't know why it took me so long to make it - it's so easy to make and it really tastes a million times better than the Ikea version. Plus, you can always make a huge batch of meatballs (by either doubling or. It tasted like the famous IKEA Swedish meatballs but somehow even better. This will be the *only* gravy recipe that I use for now own.
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