Imagine a plate of perfectly golden-brown meatballs, swimming in a rich, velvety gravy that promises to warm your soul and tantalize your senses. These Scandinavian Meatballs are not just a meal; they're a culinary journey that captures the heart of Nordic cuisine. With a delicate blend of beef and pork, infused with aromatic allspice and lovingly crafted into tender, juicy morsels, this recipe is about to become your new favorite comfort food that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Scandinavian
Serves: 4 servings
Ingredients
- 500g ground beef
- 250g ground pork
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon allspice
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cups beef broth
- 1 tablespoon flour
Instructions
- In a large mixing bowl, combine ground beef and ground pork. Mix thoroughly to ensure even distribution of meats.
- Add finely chopped onion, breadcrumbs, egg, allspice, salt, and pepper to the meat mixture. Use your hands to blend ingredients until well incorporated, being careful not to overmix.
- Shape the meat mixture into small, uniform meatballs approximately 1-
- 5 inches in diameter. Wet your hands slightly to prevent sticking while forming meatballs.
- Heat butter in a large skillet over medium-high heat. Once butter is melted and slightly bubbling, carefully add meatballs in a single layer.
- Cook meatballs for 6-8 minutes, turning occasionally to ensure even browning on all sides. Aim for a golden-brown exterior and ensure internal temperature reaches 160°F (71°C).
- Remove browned meatballs from skillet and set aside. In the same skillet, sprinkle flour and whisk quickly to create a roux, scraping up any browned meat bits.
- Gradually pour beef broth into the skillet, continuously whisking to prevent lumps. Simmer the gravy for 3-4 minutes until it thickens to a smooth consistency.
- Return meatballs to the skillet, coating them in the gravy. Reduce heat to low and let simmer for an additional 5-7 minutes to allow flavors to meld.
- Taste gravy and adjust seasoning with salt and pepper if needed. Serve hot, traditionally accompanied by lingonberry jam and boiled potatoes.
Tips
- Meat Mixing Magic: For the most tender meatballs, mix the meats gently. Overmixing can make them tough, so use a light touch.
- Temperature Matters: Use a meat thermometer to ensure your meatballs reach the safe internal temperature of 160°F (71°C) without overcooking.
- Wet Hands Trick: Keep a small bowl of water nearby when forming meatballs. Slightly dampening your hands prevents the mixture from sticking and helps create smooth, uniform meatballs.
- Gravy Perfection: Whisk continuously when adding broth to your roux to prevent lumps and create a silky-smooth gravy.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of soy sauce or a pinch of nutmeg to your meatball mixture.
- Serving Suggestion: Traditionally served with lingonberry jam and boiled potatoes, but mashed potatoes or egg noodles work wonderfully too!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 30g
Saturated Fat: 13g
Cholesterol: 140mg
