Swedish Meatballs With Gravy
MAKES 10 TO 12 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 HOUR
1 cup fresh bread crumbs
⅓ cup homogenized or 2% milk
2 tbsp canola oil, divided
1 onion, grated
340 g lean ground beef
340 g lean ground pork
340 g ground veal
1 egg
1 cup finely chopped dill (optional)
1 tsp salt
¾ tsp ground allspice
¼ tsp each pepper and ground cloves
1 tbsp unsalted butter lingonberry jam (optional)
Lingonberry Gravy
2 tbsp all-purpose flour
1½ cups sodium-reduced beef broth
1 tbsp lingonberry jam
1 tbsp soy sauce
pinch each ground allspice and pepper
2 tbsp 35% cream
In bowl, stir together bread crumbs and milk.
In skillet, heat 1 tbsp of the oil over medium heat; cook onion, stirring frequently until softened and just beginning to brown, about 6 minutes. Transfer to large bowl; let cool. Add bread crumb mixture, beef, pork, veal, egg, dill (if using), salt, allspice, pepper and cloves, stirring until combined. With slightly wet hands, roll by rounded tbsp; place on baking sheet. (Makes about 60 meatballs.)
Preheat oven to 250°F. In large skillet, heat remaining 1 tbsp oil with butter over medium heat; in 4 batches, cook meatballs, turning often, until browned and no longer pink inside, 8 to 10 minutes. Place on clean baking sheet; keep warm in oven. Lingonberry Gravy Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring frequently, until golden, about 1 minute. Stir in broth, jam, soy sauce, allspice and pepper; bring to boil. Reduce heat to simmer; cook, stirring occasionally, until thickened, about 2 minutes. Stir in cream; cook, stirring, for 1 minute. Serve meatballs with jam (if using) and Lingonberry Gravy. Serve with Quick Pickled Cucumbers and Nordic-Style Pickled Beets (see recipes, right), if desired.
PER EACH OF 12 SERVINGS about 216 cal, 18 g pro, 13 g total fat (5 g sat. fat), 5 g carb (trace dietary fibre, 2 g sugar), 79 mg chol, 432 mg sodium, 291 mg potassium. % RDI: 3% calcium, 9% iron, 3% vit A, 2% vit C, 7% folate.