MEATBALLS IN CREAM GRAVY
Serves: 7
MEATBALLS IN CREAM GRAVY
Ready in: 50 MinTotal time: 50 Min
I love the combination of beef and veal in meatballs or meatloaf and the cream gravy, Swedish style, makes the dish delicious served as a stand-alone or on top of egg noodles. It’s the perfect winter comfort food.
Ingredients
MEATBALLS:
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small sweet onion, chopped
- 2 slices day-old rye bread, crusts trimmed, torn into pieces
- 2/3 cup low-sodium beef broth
- 1 whole egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground white pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
SAUCE:
- 2 tablespoons all-purpose flour
- 1 1/3 cups beef stock or canned beef broth
- 2 tablespoons whipping cream
- Pinch of ground allspice
- Freshly chopped parsley
Instructions
- For the Meatballs, melt 2 tablespoons butter with 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until tender and beginning to caramelize, stirring often, about 15 minutes. Cool slightly. Combine the bread and stock in a large mixing bowl. Mix in the caramelized onion, egg, allspice, and pepper. Add the ground beef and veal and blend well.
- Shape the meat mixture into a 1 1/4-inch ball, being sure not to pack the meat too tight. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs and sauté until golden brown and just cooked through, turning occasionally, about 15 minutes. Using a slotted spoon, transfer the meatballs to a plate and keep them warm. Reserve the drippings in the skillet.
- For the Sauce, add the flour to the drippings in the same skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in the stock and cream. Simmer until the sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt, and pepper. Add the meatballs to the sauce and stir to coat. Cook for 3 minutes, or until the meatballs are heated through. Serve garnished with parsley.