Molly Yeh's Swedish Meatballs with Gravy and Lingonberry

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Heat the olive oil in a small skillet over medium-low heat, cook the onion for about 4 minutes until softened, then add the garlic and cook about 1 minute until fragrant. Transfer to a large bowl to cool.
3. Once cool, add the beef, pork, breadcrumbs, milk, egg, Worcestershire, salt, allspice, ginger, nutmeg and several grinds of black pepper. Mix with clean hands until evenly combined.
4. Roll heaping tablespoon-sized portions into balls and place on the sheet.
5. Bake 15 to 20 minutes, until browned outside and cooked through.
6. For the gravy, melt the butter in a large skillet over medium heat, whisk in the flour and cook 1 to 2 minutes until nutty-smelling. Stir in the thyme and allspice, then the Dijon, then whisk in the broth.
7. Bring to a boil, reduce to a simmer, then add the cream and Worcestershire and simmer 5 to 7 minutes until slightly thickened. Season with salt and pepper.
8. Add the meatballs to the gravy and simmer 3 to 4 minutes to coat. Sprinkle with parsley and serve with lingonberry preserves on the side.

Summarized from Food Network's video. Watch it for the details.

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