Swedish Meatballs

Ingredients:

1 lb ground beef

1 lb Ground pork

¼ cup Flat leaf parsley, minced

½ tsp Ground allspice

½ tsp Ground nutmeg

¾ cup Yellow onion, grated (about 1 medium onion)

2 tsp Salt

½ tsp Pepper, freshly ground

4 Cloves garlic, minced

¾ cup Panko

2 Eggs

2 tbsp Olive oil

½ cup Butter

½ cup Flour

4 cups Beef broth

1 tsp Salt

¼ tsp Pepper

1 tbsp Lemon juice

¼ tsp Ground allspice

¼ tsp Ground nutmeg

1 cup Heavy cream

Directions:

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.

Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.

2. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside.

3. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.

4. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.

5. Once the gravy begins to simmer, add the meatballs back into the pan.

Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.

6. I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes. If you take your time adding the beef broth, your gravy will stay thick, taking less time overall. do not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.

7. The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.n, salt, pepper, garlic, Panko and eggs until combined

8. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**

9. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside 10. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.

11. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.

12. Once the gravy begins to simmer, add the meatballs back into the pan

13. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through about 8-10 minutes.

14. Enjoy!