Swedish Meatballs

Swedish Meatballs 

Meatballs:

1 pound ground beef
1 pound ground sausage
1 cup gf panko bread crumbs
3/4 cup whole milk
1 small onion grated
2 garlic cloves micro-minced
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil for frying meatballs, more oil as needed

Soak bread crumbs in milk while preparing other ingredients. Let meat and eggs come to room temperature. I found that cutting the meat into small squares makes mixing it all much easier. Add bread crumb mixture, eggs, onion, garlic and spices and mix till just blended. Form meat mixture into meatballs about a teaspoon or ice cream scoop small in size. Fry in batches till meatballs are brown on all sides. Set aside. Recipe may be cut in half. I always make a large batch so I don't have to cook everyday.

Gravy:

4 tablespoons butter
3 tablespoons gf flour
3 cups bone broth or beef broth
1 teaspoon Dijon mustard
1 cup heavy whipping cream
salt and pepper to taste 

Melt butter then add flour to make a roux. When smooth slowly add broth and stir to incorporate browned meat drippings. Last add whipping cream, mustard, and salt and pepper to taste. Add meatballs into gravy and cook they are cooked or heated through (depends upon size of meatball). Serve over egg noodles, mashed potatoes, or polenta. To be authentic a spoonful of lingonberry jam can be added on the side. Next time. I'll refrigerate the meatballs before frying and make more roux as the gravy could have been thicker. Very delicious and nice to have meatballs without a tomato based sauce. Served with egg tagliatelle noodles.