K├Âttbullar—Swedish Meatballs

What it says on the tin—Swedish Meatballs. Great for a party.



For the Meatballs:

In a large bowl combine the beef, pork and egg. Add breadcrumbs, in small batches, testing frequently until a firm ball can be formed.

Add the salt, pepper, allspice and ¼ tsp of the nutmeg and mix until incorporated.

Using a scale, portion the mixture into 1 ounce portions. Form the portions into balls.

Melt 1 tbsp of the butter in a skillet over medium heat. Working in batches so as not to crowd the pan, brown the meatballs on all sides.

For the Gravy:

After the meatballs have been removed from the pan, reduce the heat to low and melt 4 tbsp of butter. Stir in ¼ cup flour to form a light roux.

Add 3 cups beef broth, stirring constantly until the gravy begins to thicken. Add the cream, a pinch of nutmeg and salt and pepper to taste. Continue cooking until the gravy reaches the desired consistency.

Serve the warm gravy over the cooked meatballs.

Both the meatballs and gravy may be prepared ahead of time. Both may also be frozen for storage.

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