Eggless Swedish Meatballs with Cream Gravy
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Learn more →Ingredients
4 servings
For the meatballs
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ lb ground beef (80/20)
- ½ lb ground pork
- ½ small yellow onion, grated
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
For the cream gravy
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 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)
- lingonberry jam, for serving (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 mix until combined. Add the ground beef and ground pork and mix with your hands just until the mixture is uniform — do not overwork.
- 2
Roll the meat mixture into balls about 1 1/4 inches in diameter (roughly 1 heaping tablespoon each), placing them on a rimmed baking sheet as you go. You should have about 22–24 meatballs.
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