Recipe courtesy of Patrick Decker
Super-Sized Swedish Meatballs with Toasted Caraway Gravy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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.

IDEAS YOU'LL LOVE

Tuna Meatballs

Recipe courtesy of David Rocco

Swedish Meatballs

Recipe courtesy of Ann Sather

Swedish Meatballs

Recipe courtesy of Alton Brown

Swedish Meatballs

Recipe courtesy of Ann Sather

Slammin' Swedish Meatballs

Recipe courtesy of Aaron McCargo, Jr.

Swedish Meatballs in a Bag

Hungarian Style Swedish Meatballs, Served on a Noodle Schmata

Recipe courtesy of Wayne Harley Brachman

Meatballs

Recipe courtesy of Michael Chiarello

Swedish Turkey Meat Balls

Recipe courtesy of Dave Lieberman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c