BAKED SWEDISH MEATBALLS

These delicate Baked Swedish Meatballs are made with ground hamburger or pork, prepared with new dill and parsley and shrouded in a delightful sherry cream sauce. Discussion about really sodden, these are very scrumptious.

Sure everybody has known about IKEA’s Swedish meatballs, yet honestly I had not attempted one as of not long ago when we were at IKEA getting myself another office work area as my glass one broke in the move.

I figured what better an ideal opportunity to attempt the notorious meatballs than there and they were acceptable. They even had the lingonberry jam, keeping things genuine.

So how about we begin by preheating your stove to 350°F.

For the meatballs, add the ground hamburger to a huge bowl. Add the egg, breadcrumbs, salt and pepper, and half of the hacked parsley and dill. Combine as one by hand until joined totally. Add more breadcrumbs if the blend is excessively wet.

I intermittently make these with ground pork, a mix of ground meat and pork, or even ground sheep here and there shows up.

Ingredients

• 1/3 cup breadcrumbs
• 2 tbsp cream (or milk)
• 1 lb ground beef (90/10) (or pork or lamb if preferred, See Note 1)
• 1 egg
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 cup parsley chopped
• 1 tbsp fresh dill chopped
• 1/4 cup heavy cream (or milk) for bottom of pan

Gravy

• 2 tbsp olive oil
• 1/2 onion diced
• 1/2 tsp salt
• 1/2 cup dry sherry
• 2 tbsp flour
• 1/4 cup water
• 2 tsp Worcestershire sauce
• 1/2 cup heavy cream
• 1/8 cup parsley chopped
• 1 tbsp fresh dill chopped

Instructions

For the Meatballs

1. Preheat oven to 350°F. In a small bowl add the breadcrumbs and 2 tablespoons of the cream. Toss to absorb and set aside.
2. For the meatballs, add the ground beef (ground pork, lamb or a combination, See Note 1) to a large bowl. Add the egg, breadcrumbs, spices and herbs. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet.
3. Pour 1/4 cup of heavy cream on the bottom of greased 9×9″ baking dish. Use a 2-inch scoop or roll into small balls, about the size of a golf ball. Place the meatballs in baking dish. Set aside.

For the Sauce

1. In a large frying pan over medium heat add the olive oil and sauté the onion. Season with kosher salt and stir in the sherry and deglaze pan, stirring being careful as alcohol should burn off.
2. Add the flour and cook for a minute more stirring. Gradually add the water a little at a time, stirring often. Pour in the Worcestershire sauce, heavy cream, parsley and dill. Stir to incorporate completely. Season to taste with kosher salt and black pepper.
3. Pour sauce over the top of the meatballs. Cover with foil and bake for 30 minutes or until a thermometer inserted in a meatball reaches 160°F. Serve with sauce spooned over the top with french fries, mashed potatoes or steamed rice.

Notes

• I often times will make these with a pound of each ground beef, pork or lamb (any 2 combo) to double the recipe and freeze half of the meatballs for another time.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 504mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg