Get your smorgasbord game on with these beyond tender and tasty Swedish style meatballs. The addition of allspice and nutmeg are what stand these meatballs apart as well as a rich gravy.
Measure and add the following ingredients into a large bowl and mix until fully combined.
Divide the meat into even size portions (about the size of a golf ball) and roll the mixture between your palms to form balls of approximately 2oz (55g). Lay the meatballs on a tray or plate and set aside. You may use disposable gloves if you choose to.
Add the oil then preheat the pan to 435°F/ 220°C (high).
Add enough meatballs to cover the cookware without crowding. Cook the meatballs for 2 minutes or until nicely browned.
Carefully flip the meatballs over and continue cooking for 2 minutes or until nicely browened. While the meatballs sear, prepare a plate or tray lined with paper towels and set aside.
Transfer the meatballs to a plate or tray lined with paper towels. Repeat the searing steps if you have any remaining meatballs.
Return the pan to the burner and lower the heat to 225°F/ 105°C (low). Once preheated add the butter and allow it to melt completely.
Add the flour to the melted butter and cook for 1 minute without toasting the flour.
Add the ingredients and whisk the gravy while cooking it for 1- 2 minutes, or until it comes up to a simmer or soft boil.
Add the meatballs and cook for 10-12 minutes or until the gravy is more reduced and the meatballs are cooked through. Gently stir the meatballs occasionally while spooning some gravy over them until well coated .
Turn off the heat, then stir in the sour cream to combine.
Enjoy this dish with some butter noodles, steamed rice or potatoes.
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