Pescatarian Easy Swedish Meatballs

Total time50 min

Prep time20 min

Cook time30 min

4.5

(6)

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Ingredients

4 servings

For the meatballs

⅓ cup plain breadcrumbs
¼ cup whole milk
1 large egg
½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
¼ cup yellow onion, grated
½ tsp ground allspice
¼ tsp ground nutmeg
¾ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil (such as canola or vegetable oil)

For the gravy

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
½ cup heavy cream
1 tsp worcestershire sauce
1 tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the egg, grated onion, allspice, nutmeg, salt, and pepper and stir to combine. Add the ground beef and ground pork and mix with your hands until just combined — do not overwork.
2
Roll the meat mixture into balls about 1 1/2 inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should have about 22–24 meatballs.

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