Swedish meatballs

Submitted by dave on Sun, 2010-04-18 20:24.
I've been in the mood to make Swedish meatballs for a few weeks now. I usually make it with ground beef and ground pork, but the farm I buy my meat from gave me a great opportunity to experiment a little. Every week, when their butcher is making each type of sausage, he tosses in the bulk sausage that doesn't fit in the casing. Knowing that I love to experiment with my cooking, they gave me an interesting mix of chorizo, bratwurst and Italian sausage. The result may not have been authentic, but it sure was yummy!
Servings:
about 10
Preparation Time:
20 minutes prep, a couple hours in the crockpot

Ingredients

Meatballs

  • 1 pound ground beef
  • 1 pound bulk pork sausage (your choice of flavor)
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1/4 cup whole milk
  • 1 teaspoon sea salt
  • 1 teaspoon dried dill
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Gravy

  • 2 tablespoons butter or bacon fat
  • 1/4 cup flour (I use spelt flour)
  • 3 cups beef stock
  • 3/4 cup whole milk
Cooking Instructions
  1. Melt butter in pan over low, and sweat onions and garlic till translucent.
  2. Put all meatball ingredients in food processor, and run it till everything is finely chopped and well combined. You might have to do it in a couple of batches.
  3. Scoop out meatballs and brown them in an oiled pan over medium heat. Turn them a few times so they are browned all the way around. After browning each batch, add them to your crockpot.
  4. Melt fat in in the pan that you used for the meatballs. Add flour and stir with a whisk till browned.
  5. Slowly trickle in the beef broth as you continue to whisk. Bring back to a simmer, then remove from heat.
  6. Whisk in the milk. Pour over meatballs in the crockpot.
  7. Cover and cook on low for a few hours.

    8. Serve the meatballs on their own, or over noodles or smashed potatoes. I also like the tradition of serving jellied lingonberries on the side, to dip the meatballs in.