Description
Swedish Meatballs can totally be a weeknight dinner if you use my easy method for baking them!
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE MEATBALLS:
- 2 Large Eggs, Lightly Beaten
- ¼ cups Milk
- 1 pound Ground Beef
- 1 pound Ground Pork
- 1 cup Panko Breadcrumbs
- 2 teaspoons Unrefined Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Onion Powder
- ½ teaspoons Garlic Powder
- ¼ teaspoons Ground Nutmeg
- FOR THE GRAVY:
- 5 Tablespoons Salted Butter
- 5 Tablespoons All-purpose Flour
- 1-½ teaspoon Unrefined Sea Salt
- ½ teaspoons Freshly Ground Black Pepper
- 4 cups Whole Milk
- FOR SERVING:
- Parsley, For Garnish (optional)
- Mashed Potatoes, For Serving
- Lingonberry Sauce, For Serving
Preparation
For the meatballs:
Preheat oven to 400°F (205°C).
Place all of the ingredients for the meatballs in a large bowl. Using your hands, mix it all together thoroughly. Just make sure to not over-mix it or the meatballs could get tough.
Roll the meat into 1 1/2-inch balls and place them on a baking sheet, making sure they don’t touch. You may need to use more than one pan. You should get about 46 meatballs.
Bake in preheated oven for 15–20 minutes, or until cooked through.
For the gravy:
Meanwhile, as the meatballs are baking, make the gravy. Melt the butter in a large pot over medium heat. Whisk in the flour, salt and pepper. Cook for 2 minutes, whisking frequently. Pour in 1 cup of milk while whisking, then pour in the remaining milk. Whisk until smooth. Cook, stirring frequently, until mixture thickens and comes to a boil. Boil and whisk for 1 minutes. Remove from heat.
Add meatballs and stir to coat in the gravy. Garnish with parsley if desired. Serve over mashed potatoes with lingonberry sauce off to the side.
