Almost-Famous Swedish Meatballs

Almost-Famous Swedish Meatballs

Recipe courtesy Food Network Magazine

45 meatballs

For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in
a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons
salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5
minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour
the milk mixture over the breadcrumbs and stir to make a thick paste; let
cool. Add the beef, pork, egg and egg white to the bowl and mix until
combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls
and arrange on the prepared baking sheet. Cover with plastic wrap and
refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through,
about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add
the flour and cook, whisking, until smooth. Whisk in the beef broth and
Worcestershire sauce and bring to a simmer. Add the cream and meatballs.
Reduce the heat to medium low and simmer until the gravy thickens, about 10
minutes. Season with salt and black pepper. Transfer to a serving dish;
sprinkle with the parsley and serve with lingonberry jam, if desired.