Super-Sized Swedish Meatballs with Toasted Caraway Gravy
- 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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