Swedish Meatballs with IKEA Gravy
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.
Yield 6 people
Ingredients
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
| 1 | Meatballs: Mix all ingredients, except the oil, together well. |
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| 2 | Roll into small balls. |
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| 3 | Fry in hot oil in batches until browned. Drain. |
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| 4 | Gravy: Melt butter in a skillet over medium heat. |
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| 5 | Add the flour and whisk until smooth. |
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| 6 | Add beef broth and Worcestershire sauce and keep whisking until the mixture reaches a simmer. |
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| 7 | Add the heavy cream and the cooked meatballs. |
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| 8 | Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. |
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| 9 | Season with salt and pepper to taste. |
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| 10 | Sprinkle with the parsley. |
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| 12 | Serve meatballs with gravy boat. |
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