Grandma Dorothy's Swedish Meatballs
Did you know our beloved store co-manager, Kristin Berg, has a strong Swedish streak in her? Here she is on her wedding day with Mom Juni and Grandma Dorothy (stunning wedding dress handmade by Juni). Swedish meatballs are one of the enduring Christmas traditions in Kristin’s family. The recipe has passed through the generations and is now yours!
Easy-to-make winter comfort food at its finest, Swedish Meatballs are one way to savor Egg & I Organic Ground Pork & Westbrook Angus Grass-fed Ground Beef! For the gravy, you can use any good stock or broth, but if you don't have any on hand we do carry frozen pork stock made by Crust.
Traditionally, they are served with lingonberry jam & boiled potatoes, so we recommend serving them with any of our local berry jams, boiled German Butterball potatoes, and a sprinkling of finely chopped flat leaf parsley.
The recipe calls for crushed soda crackers, but if you are trying to avoid wheat or packaged foods you could substitute 1/2 C mashed potatoes for the crackers.
Makes 6-8 servings
1/4 lb ground pork
1 lb ground beef
1 wax paper wrapped stack of soda crackers, crushed
1/2 C milk
Up to 1/4 tsp ground nutmeg
1/2 yellow onion, grated
Salt & pepper
Clarified butter or ghee to coat the pan for frying, or a mixture of equal parts butter & oil
Mix together all the ingredients except for the fat for frying, and refrigerate one hour.
Form small, bite-sized balls with the ground meat mixture. Kristin says "You have to be able to pop the entire meatball into your mouth!" Keeping them small makes them easier to cook through, as well as to eat! If you roll all the balls before putting any in the pan, you will save yourself from juggling between flipping meatballs to keep them from burning, while still forming meatballs from raw meat! Pre-rolling is more sanitary & you can keep a better eye on how they are cooking.
Heat the pan on high heat with the butter or butter & oil. Add all the meatballs & lower the heat to medium-high, adjusting as necessary. The outsides should cook to a rich brown without burning, and then be flipped. When each side has been browned, the insides will be fully cooked but still tender. Remove meatballs from heat and cover to keep warm while you prepare the gravy.
4 T butter
3 T flour
2 C broth (beef or pork)
1 C heavy cream OR 3/4 C sour cream
1 T worcestershire sauce
1 tsp dijon mustard
Salt & pepper to taste
In a hot skillet whisk together butter and flour, toasting until it turns light brown. Gradually add broth and heavy cream (if you are adding sour cream add it near the end, not now!), whisking constantly over medium heat as you add it. Mix in worchestershire sauce, mustard, salt, and pepper. Bring it all to a simmer and cook, stirring regularly, until sauce thickens into gravy. If you are using sour cream instead of heavy cream, mix it in now.
Meatballs can be served in the gravy, or gravy can be poured on separately. Some people enjoy the gravy and meatballs over noodles or rice instead of potatoes.