Svenska köttbullar
Ingredients
- 1 lb ground beef
- 1/4 c. panko bread crumbs
- 1 Tbsp dried parsley flakes
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 c. finely diced onion
- 1 clove garlic pressed or finely diced
- I know some people love garlic, I’m one of them. But seriously, 1 clove is plenty if you want to taste anything else.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 egg
- 5 Tbsp butter
- 3 Tbsp flour
- 2 tsp beef bouillon
- 2 cup milk
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- In a medium sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, onion powder, pepper, salt and egg. Mix until combined.
- Roll into meatballs about 1 to 1.5 inches diameter. In a large non-stick skillet, heat 1 Tbsp vegetable oil and 1 Tbsp butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover.
- Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in milk. Add bouillon, Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or with mashed potatoes.
Notes:
- If you have Wondra flour, go ahead and use that for the gravy sauce. Though it works fine with regular flour.
- If you want an extra rich sauce, substitute part of the milk with half-and-half or a bit of heavy cream.
- If the sauce starts to look like it’s breaking, switch to a whisk if you haven’t already and whisk vigorously. A higher fat content milk will make it more susceptible to breaking.
