| Swedish Meatballs with IKEA Gravy
Swedish
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| Ann Hood's Swedish meatballs and gravy. Unlike the ones we eat with spaghetti and red sauce, the Swedish meatballs have allspice and pork and they are bite-sized morsels covered in brown gravy. The gravy is a perfect match to the IKEA variety. Serve with small steamed red potatoes or egg noodles.
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| Ingredients |
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MEATBALLS
2 pounds ground beef, 86% lean
1 pound ground pork
1 onion, chopped fine
2 eggs
2 teaspoons allspice
2 teaspoons salt
1/2 teaspoon pepper
Canola oil
GRAVY
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Salt and pepper to taste
2 teaspoons chopped flat-leaf parsley
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Steps
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| 1 | Meatballs: Mix all ingredients, except the oil, together well. |
| | 2 | Roll into small balls. |
| | 3 | Fry in hot oil in batches until browned. Drain. |
| | 4 | Gravy: Melt butter in a skillet over medium heat. |
| | 5 | Add the flour and whisk until smooth. |
| | 6 | Add beef broth and Worcestershire sauce and keep whisking until the mixture reaches a simmer. |
| | 7 | Add the heavy cream and the cooked meatballs. |
| | 8 | Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. |
| | 9 | Season with salt and pepper to taste. |
| | 10 | Sprinkle with the parsley. |
| | 12 | Serve meatballs with gravy boat. |
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| Yield |
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original recipe yield: 6-8 people
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| Notes
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Substitute for Allspice: a combination of cloves, nutmeg, and cinnamon.
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