Super-Sized Swedish Meatballs with Toasted Caraway Gravy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 45
- Saturated Fat
- 18
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 39
- Cholesterol
- 257
- Sodium
- 848
- Total: 45 min
- Active: 20 min
Ingredients
For the meatballs:
1 pound ground beef
1/2 pound ground pork
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup breadcrumbs
3 eggs, lightly beaten
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 teaspoons dried sage
Salt and ground black pepper, to taste
For the gravy:
2 tablespoons unsalted butter
1 tablespoon caraway seeds
2 tablespoons all-purpose flour
2 cups beef stock
Salt and ground black pepper
Lingonberry jam, for serving, optional
Directions
- Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
- 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). 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. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
- While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
- Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.
Cook’s Note
I like to grate the onion and garlic over a fine grater when mixing them into meatballs like this. It cuts down on my having to bite into a big chunk of onion and also gets their flavors infused throughout the entire mixture. I like to round this meal out with a simple kale salad. My favorite dressing for it is a creamy tahini-lemon blend that's super easy to make. In the jar of blender, combine 1/4 cup tahini, 1/4 cup water, 1/4 cup lemon juice, 2 grated cloves garlic and some salt and pepper. Blend to a smooth paste, adding a splash of water as needed to loosen the mixture.