Swedish Meatballs
Rated 5.0 stars by 1 users
Servings
8
An all-time favorite. For true Swedish fare, accompany with, pickled cucumbers, currant jelly and brown gravy. Or, serve as an entree with mashed potatoes. This recipe can easily be halved.
Ingredients
-
2 - 1-pound pkgs. Wild Idea Ground Buffalo
- 2 - teaspoons salt
- 1 - teaspoon allspice
- 1 - teaspoon cardamom
- 1 - teaspoon black pepper
- 2 - eggs, beaten
- ½ - cup milk
- 1 - onion, finely minced
- 1 - cup panko crumbs
- ½ - cup butter melted or ¼ cup olive oil
- Lingonberry or Wild Chokecherry
- ¼ - cup butter
- 1 to 2 - tablespoons flour
- 2 - cups buffalo broth/stock or organic beef broth
- ½ - cup heavy cream
- 1 - teaspoon black pepper, or more to taste
- season to taste with salt
- *optional: A splash of dry sherry
Meatballs
Quick Brown Gravy
Directions
Meatballs
Preheat oven to 500°.
Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs.
In another bowl mix the spices, eggs, and milk together and pour over the other ingredients.
Using your hands (food gloves work well for this) mix together until well incorporated. Divide mixture into 40 pieces and roll into firm balls.
Place meatballs on a baking sheet, allowing a little space between them.
Roll or brush the meatballs in melted butter or olive oil.
Place in a hot oven and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
Remove from oven and gently loosen from the pan and transfer to your gravy pan. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes.
Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.
Gravy
In a skillet over medium high heat, melt the butter and whisk in the flour stirring constantly. Cook until golden brown.
Whisk in the buffalo stock in and bring to a boil.
Whisk in the cream, and continue to stir until sauce comes to a boil. Reduce the heat to low and allow the sauce to thicken a bit, about 5 minutes - stirring occasionally. *You can remove from the heat until needed or refrigerate and reheat when needed.
Add the meatballs and increase heat to medium high to get all good and hot, about 5 minutes.
3 comments
Great recipes and I am enjoying the good recipes being posted.
Today we are prepping for a dinner party tomorrow night; WI meatballs as appetizer with WI NY strips for the entree. This is my first time using Jill’s meatball recipe. Since I had three different things going at once, including a red wine sauce for the steaks, I messed up the meatballs, adding the butter into the meatball mix. When I took them out of the oven at 5 minutes, they were barely cook and crumbly. Realized my mistake and decided I would try cooking a bit longer. Worth a try. If not, I would make up a new batch tomorrow and use the mistake to make a big pot of Bolognese sauce.
The Bolognese will just have to wait. Adding another five minutes in the 500 degree oven cooked the butter out, resulting in a perfectly cooked meatball with great moisture and mouth feel. I simmered them in a marinara sauce for a few minutes and will simply heat them up before company arrives tomorrow.
Now I have to go back and try the correct meatball recipe.
I tried this recipe tonight and was delighted with the results. Since I was cooking for only my wife and me, I halved the quantities (except for the gravy, which I made especially thick), with the result that we still have enough left over for another terrific meal. The lingonberry jam made for a nice accompaniment.