Super-Sized Swedish Meatballs With Toasted Caraway Gravy
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Ground Beef450 g
Ground Pork1 small
Onion (grated)2 cloves
Garlic (grated)1 cup
Breadcrumbs1 tsp
Ground Allspice1 tsp
Ground Nutmeg2 tsps
Dried Sage1
Salt2 tbsps
Unsalted Butter1 tbsp
Caraway Seeds2 tbsps
All-Purpose Flour2 cups
Beef StockDirections:
1
Preheat an oven to 400 degrees F
2
Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil
3
In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together)
4
Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet
5
Bake the meatballs until golden brown and cooked through, 22 to 25 minutes
6
While the meatballs are baking, place a medium pot over medium heat with the butter
7
Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute
8
Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute
9
Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently
10
Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes
11
Season with salt and pepper
12
Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam