Recipe courtesy of Patrick Decker
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Super-Sized Swedish Meatballs with Toasted Caraway Gravy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 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
  • 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.

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