Swedish Meatballs
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 1/2 cup fresh bread crumbs
- 1/2 cup milk
- 1 1/2 pound ground beef
- 1/2 pound ground pork
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 1 3/4 teaspoon salt, divided
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon black pepper
- 10 ounces beef broth, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 cup heavy cream
Preheat the oven to 400 degrees F. Combine the bread crumbs and milk in a large mixing bowl. Mix well then let the crumbs soak for 5 minutes to absorb some of the milk. Add the ground beef, ground pork, onion, eggs, 1 1/2 teaspoons of the salt, the allspice, nutmeg, cardamom, and black pepper. Mix until combined. Form the meat mixture into 1-inch balls and place them on a broiler pan. Place the broiler pan in the oven and bake for 15 minutes at 400 degrees F, turning once during the cooking time. Transfer the meatballs to the crock pot. Add half of the beef broth and the remaining salt. Cover the crock pot and cook on low heat for 3-4 hours or until the meatballs are cooked through. Turn the crock pot to high heat. Combine the flour and butter in a bowl and mix until it forms a smooth paste. Whisk together the beef broth and the butter paste and add the mixture to crock pot and gently stir. Cover the crock pot and let it cook for about 45 minutes or until the liquid has thickened into a gravy. Stir the cream into the crock pot and cook until just heated through. Do not let it come to a boil or the sauce may curdle. Serve the meatballs and sauce over noodles, potatoes, rice, or plain.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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