The Creamy Swedish Meatballs I Can't Stop Eating

By Sip and Feast · 45 min

Ingredients

Instructions

1. In a large bowl, mash the bread and milk together with a fork into a paste. Let it sit for 10 minutes.
2. Meanwhile, melt the butter in a frying pan over medium heat. Saute the onion for 5 minutes, add the garlic and cook for 2 more minutes.
3. Add the onion and garlic mixture and all the remaining meatball ingredients to the bread paste and mix well. Roll into balls about 1 inch in diameter and place on a baking sheet or plate.
4. Pour vegetable oil to a depth of 1/2 inch into a heavy frying pan or Dutch oven and heat to 350-370°F.
5. Fry the meatballs in batches, without crowding the pan, for about 10 minutes per batch until browned on all sides. Move the browned meatballs to a plate.
6. Melt 7 tablespoons of butter in a pot or large pan over medium heat. Whisk in the flour until lightly golden, about 3-5 minutes.
7. Add the white wine, if using, and cook for 1 minute, scraping the bottom of the pot with a wooden spoon.
8. Whisk in the chicken stock and bring to a boil. Reduce to a simmer, then add the Worcestershire sauce, 1/4 teaspoon allspice, nutmeg, Dijon mustard and cream, and bring back to a simmer.
9. Temper the sour cream by whisking in 3 tablespoons of the hot gravy, then repeat with more hot gravy. Stir the tempered sour cream into the pot and whisk to combine. Season the gravy with salt and pepper to taste.
10. Add the meatballs to the gravy and simmer over low heat until warmed through. Serve over egg noodles or mashed potatoes.

Summarized from Sip and Feast's video. Watch it for the details.

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