Meatballs:<\/p>\n
1\/2 cup breadcrumbs
\n1\/2 cup (125ml) milk
\n35 ml cream
\n1 large egg
\n1 clove minced garlic,
\n1\/3 teaspoon salt
\n1\/4 teaspoon EACH of black pepper and ground white pepper
\n1\/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
\n1\/2 of an onion, finely chopped
\n1 pound (500 g) ground beef (mince)
\n1\/2 pound (250 g) ground pork (mince)
\n2 tablespoons fresh, finely chopped parsley
\n1 tablespoon butter
\n2 teaspoons olive oil<\/p>\n
Gravy Sauce (OPTIONAL):
\n1\/3 cup butter
\n1\/4 cup plain \/ all purpose flour
\n250 ml (1 cup) vegetable broth (or stock)
\n250 ml (1 cup) beef broth (or stock)
\n1 cup thickened (or heavy) cream*
\n2 teaspoons regular soy sauce
\n1 teaspoon dijon mustard
\nSalt and pepper, to season<\/p>\n
Instructions
\nIn a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
\nOnce the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
\nRoll meat into about 24 small balls, or 16 larger balls.
\nHeat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don\u2019t stew or simmer. Transfer to a warm plate and cover with foil.
\nAdd the 1\/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
\nContinue to simmer until thickened.
\nTo serve:
\nNon Swedish way: Place meatballs into the gravy in the pan and serve
\nTraditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
\nNotes
\n*Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories)1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don’t have or like pork 2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefe<\/p>\n","protected":false},"excerpt":{"rendered":"
Meatballs: 1\/2 cup breadcrumbs 1\/2 cup (125ml) milk 35 ml cream 1 large egg 1 clove minced garlic, 1\/3 teaspoon salt 1\/4 teaspoon EACH of black pepper and ground white pepper 1\/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning 1\/2 of an onion, finely chopped 1 pound (500 g) ground beef (mince) 1\/2…<\/p>\n