Swedish Meatballs with Cream Gravy

Ingredients

• Beef

  300 g

  $2.40

• Ground Pork

  300 g

  $1.56

• Eggs

  1 large

  $0.24

• Panko Breadcrumbs

  50 g

  $0.40

• Milk

  60 ml

  $0.07

• Onions

  100 g

  $0.15

• Ground Allspice (Pimento)

  0.5 tsp (2 g)

  $0.06

• Whole Nutmeg

  0.25 tsp (1 g)

  $0.04

• Salted Butter

  30 g

  $0.26

• Plain flour

  2 tbsp (20 g)

  $0.02

• Prepared Beef Broth

  400 ml

  $0.80

• Heavy / Double Cream

  100 ml

  $0.38

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   In a small bowl, combine breadcrumbs and milk, allowing them to soak for 5 minutes.

2. 2

   Finely grate the onion. In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, egg, grated onion, allspice, nutmeg, salt, and pepper until combined.

3. 3

   Roll the mixture into small, walnut-sized meatballs using wet hands.

4. 4

   Melt half the butter in a large skillet over medium-high heat and brown meatballs on all sides for 8-10 minutes; transfer to a plate.

5. 5

   Melt remaining butter in the same pan, sprinkle in flour, and whisk constantly for 1 minute to form a roux.

6. 6

   Slowly pour in beef broth while whisking continuously, then stir in heavy cream and simmer until sauce thickens smoothly.

7. 7

   Return the meatballs and any resting juices back to the skillet, cooking gently on low for 8 to 10 minutes until heated through.