Red Meat Allergy Friendly Swedish Meatballs with Cream Gravy

Total time55 min

Prep time25 min

Cook time30 min

Red Meat Allergy Friendly Swedish Meatballs with Cream Gravy

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Ingredients

4 servings

For the meatballs

⅓ cup plain breadcrumbs
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¼ cup whole milk
1 large egg
½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
The flavor will be a little lighter - use the same amount.
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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