SWEDISH MEATBALLS ALLRECIPES RECIPES

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir onion and salt in butter until onion begins to turn translucent, about 6 minutes.
• Transfer onion mixture to a large bowl. Stir in milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne.
• Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
• Melt butter for gravy in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth.
• Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.