Swedish meatballs in gravy

Anyone who has ever been to Ikea knows of its famous meatballs. They are delightfully spicy and served in a delicious creamy sauce.

But who the heck wants to trek to Ikea for a serve of meatballs? Not me! Which is why I set about finding a recipe to replicate those Swedish meatballs at home. What I’ve learned is that lingonberry jam can be a bit tricky to come by in Australia, so I’ve substituted for cranberry sauce.

There is no Allen key required here!

Serves 4.

Ingredients

• 500g ground beef
• 500g ground pork
• 1/2 cup bread crumbs
• 2 large egg yolks
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• salt
• 1/2 white onion, chopped
• 4 tbsp butter, divided
• 1 tbsp extra-virgin olive oil
• 3 tbsp plain flour
• 3 cups low-sodium beef stock
• 1/4 cup heavy cream
• 1/4 cup fresh parsley, chopped
• Freshly ground black pepper
• Cooked pappardelle or egg noodles

Method

1. In a large bowl, mix together ground beef and pork, bread crumbs, egg yolks, allspice, and nutmeg and season with salt. Stir to combine, then mix in onion. Form mixture into small meatballs.
2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add meatballs and brown until golden, 3 minutes per side, then transfer to a plate. Drain fat in skillet.
3. Make gravy: Melt remaining 3 tablespoons butter in skillet. Whisk in flour until golden, 2 minutes, then add beef broth and whisk until no clumps remain. Bring to a simmer and let thicken, 2 minutes.
4. Add heavy cream and parsley and return meatballs to skillet. Spoon gravy over meatballs and let simmer in sauce until cooked through, 5 to 6 minutes more. Season with freshly ground black pepper.
5. Serve over pappardelle or egg noodles.