Albóndigas suecas

Ingredientes

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 medium onion (peel & grated)
• 1/2 cup Panko breadcrumbs ((gluten-free breadcrumbs for Gluten-Free version))
• 1 egg
• 1 Tablespoon fresh chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic powder
• 2 Tablespoon olive oil
• 3 Tablespoon butter
• 3 Tablespoon flour ((or 2 Tbsp arrowroot starch for Paleo, Whole30 & Gluten-Free))
• 2 cups beef broth
• 1/2 cup heavy cream ((or coconut cream for Paleo & Whole30))
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Preparación

1. 1

   --- Swedish Meatballs ---

2. 2

   In a medium bowl, combine ground beef, ground pork, grated onion, breadcrumbs, egg, chopped parsley, and spices. Mix until combined. Using a 1" cookie scoop form and roll meatballs between the palms of your hands.

3. 3

   In a large skillet, heat olive oil over medium-high heat. Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil. Work in batches to not overcrowd the pan.

4. 4

   --- Swedish Meatballs Gravy ---

5. 5

   Add 3 Tbsp butter to the skillet over medium heat. Slowly whisk in 3 Tbsp of flour. Continue to stir, allowing the flour mixture to cook several minutes until the roux is light brown in color.

6. 6

   Slowly pour the beef stock and the heavy cream, stirring constantly. Add Worcestershire sauce and Dijon mustard, and continue to stir until the meatball sauce is smooth and silky.

7. 7

   Return the cooked meatballs to the sauce and cook on low heat for a couple of minutes to warm the meatballs through.

8. 8

   Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.