Swedish Meatballs might just be the ultimate comfort food. Growing up with an Italian grandparent I was used to meatballs as a staple, but I always loved when they were served with this creamy gravy as an alternative. Serve them over rice or egg noodles.
Meatballs:
2 slices white bread, crusts removed and torn into tiny pieces
1/4 cup milk
1 pound ground beef
1 pound ground pork
1 small onion, grated
1 egg, beaten
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried parsley
1/4 tsp each salt and pepper
Sauce:
6 Tbls butter, divided
2 cups beef broth
2 Tbls flour
1 Tbls Worcestershire sauce
1/2 cup heavy cream
salt and pepper to taste
In a small bowl soak the bread in the milk until soft. In a larger bowl, combine all the meatball ingredients, then add the soaked bread. Mix well with your hands. Shape into approximately 20-24 meatballs.
In a large skillet, melt 2 Tbls butter. Add meatballs and turn continuously until brown on all sides and cooked through (about 10 minutes). Remove to plate and cover with foil to keep warm.
Add 4 Tbls butter to the skillet and when melted whisk flour in, stirring until it turns brown. Slowly stir in the beef broth and Worcestershire sauce and simmer a few minutes to thicken. Stir in cream and season with salt and pepper to taste. Add Meatballs back to the skillet and simmer another 3-5 minutes to make sure they are heated through.
Feeding7sisters 