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Before you jump to Swedish-y meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to swedish-y meatballs recipe. To make swedish-y meatballs you only need 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Swedish-y meatballs:
- Prepare 1 lb ground beef and pork mix
- Use 1 egg
- Get 4 slices bread
- Provide 1 large shallot, minced
- Take 3 tbsp chopped fresh dill
- Prepare 1 tsp ground nutmeg
- Prepare 2 cups beef stock
- You need 1 tbsp cornstarch
Instructions to make Swedish-y meatballs:
- Put the bread slices in a bowl with 1 cup of water. Let soak a few minutes, then remove the bread and squeeze out as much liquid as you can from them.
- To a large mixing bowl, add the ground meat, egg, minced shallot, half the dill, and nutmeg. Crumble in the bread. Add a couple of healthy pinches of salt and several grinds of freshly cracked pepper, then knead it all together with your hands. Once the meat mixture is well combined, use your hands to roll them into balls approximately half the size of golf balls. You should end up with 24 to 30 meatballs.
- Put a large non-stick pan on medium heat. Once it's warmed up, add a tablespoon of butter. When the butter's completely melted, add the meatballs. You don't want to crowd the pan, so you'll have to cook the meatballs in batches. Turn them over frequently so they don't burn and brown evenly. It'll take about 15 minutes to cook each batch, depending on the size of your meatballs.
- Remove the meatballs to a paper-towel lined plate to drain. Skim any meaty chunks from the pan and drain all but a tablespoon of oil. Add the beef stock and bring to a simmer. Make a slurry by mixing the cornstarch with 1/2 cup of water until it's smooth. Whisk the slurry into the pan. Continue simmering until the sauce thickens to the consistency of gravy.
- Return the meatballs to the pan and let simmer in the gravy for a few minutes more. Toss in the remaining dill. Serve everything with mashed potatoes and lingonberry jam.
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