Swedish Meatballs with Gravy
As an 18 year old teen I loved going to IKEA to shop for my little 1 bedroom apartment, it was my very first place and it seemed like it was the only stuff I could afford at the time…I mean I had a coffee table that only cost me like $12 bucks #winning. Whenever I went to IKEA I would make my way to their Cafeteria to get meatballs hahahaha, crazy right! I think there were times I would just hop in my car and take a trip there just for the meatballs. I told myself that I would learn how to make these myself but with my own little twist on them and that’s exactly what I did. These Swedish Meatballs are smothered in the most amazing creamy and rich and are packed with so much flavor. They’re super easy to make and are perfect for busy evenings or for a social gathering.
What you'll need:
1 to 1 1/2lbs of Ground beef, chicken, turkey or pork
2 slices of bread
4 tablespoons of butter
1 tbsp worcestershire sauce
1 small onion, finely chopped
5 tablespoons butter
1 large egg
3 tablespoons milk
1 tsp black pepper
1 tsp salt
1 tsp Italian seasoning
1/4 tsp All spice
1/2 tsp Nutmeg
1 tsp yellow mustard
1/2 tsp garlic powder
2 tbsp Olive oil
2 tbsp flour
2 cups chicken or beef broth
1/2 cup sour cream
In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and cook until translucent (about 4-5 minutes). Once they're done cooking onions, transfer them to a plate or bowl and allow them to cool.
In a another medium small bowl, break bread slices into pieces and add to bowl, pour milk over bread and press down to allow the bread to soak up the milk. Set aside for about 5 minutes.
In the same bowl with bread, add meat, onions, egg, nutmeg, all spice, Italian seasoning, salt & pepper and mix until combines. Do not overmix the meat because you do not want your meatballs to be tough.
Form 15-20 1 to 1/2 inch meatballs.
Heat Olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the meatballs and cook for 7-8 minutes, do not overcrowd your skillet. Turn meatballs every couple of minutes to ensure they're cooked all they way through. When meatballs are done cooking transfer them to a plate.
Add the remaining 2 tbsp of butter to the skillet on medium-low heat. Sprinkle in the flour and whisk for about 2 minutes or until it turns a golden brown color. Slowly pour the broth and continuously whisk. Lower the heat, then whisk in the sour cream until it has completely dissolved.
Add 1/2 tsp of yellow mustard and Worcestershire sauce and bring to a light simmer, then lower the heat. Allow sauce to thicken for 5-8 minutes or until it reaches your desired consistency. Season to taste and add more seasoning to your liking if needed.
Add the meatballs back in the skillet with gravy and cook for about 5 more minutes. The sauce will thicken as it sits.
Garnish with fresh Parsley (optional), these can be served on their own or serve them with mashed potatoes or Egg noodles.
Note: If you will not be serving this right away, consider leaving the gravy a little thinner.
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.