Swedish Meatballs

Swedish meatballs have always been one of my favourite dishes growing up, and it remains a favourite even now as an adult. I was always taught that no recipe should be kept a secret so, I've decided to share my version of Swedish meatballs today. Unlike a lot of meatball recipes, this one does not have any pork, making it a friendly recipe for people who cannot eat pork for religious or health reasons.

Meatballs:

8oz Ground Beef (look for 80/20 fat content)

8oz Ground Bison or Lamb

1/4 cup grated or finely chopped onion

1 large egg

1 slice of bread

1/4 cup heavy cream

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon ground pepper

1 teaspoon brown sugar

1 & 1/2 teaspoon salt

1 teaspoon baking powder

Sauce:

1 tablespoon butter

1 tablespoon flour

1 & 1/2 cup chicken broth

1 tablespoon brown sugar (not packed)

1/2 cup heavy cream

2 teaspoons lemon juice

Salt and pepper to taste

Browned bits from meatballs

Note:

If you are doubling the meatballs, you must triple the gravy

1. Preheat oven to 375°F

2. Mix together:

• 1 large egg
• 1/4 cup heavy cream
• 1 slice of bread (torn the bread into pieces)

3. Mix above with:

• 8oz Ground beef
• 8oz Ground lamb or bison
• 1/4 cup grated onion
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon ground pepper
• 1 teaspoon brown sugar
• 1 & 1/2 teaspoon salt
• 1 teaspoon baking powder

4. Form the mixture into equal-sized meatballs and place on a foil-lined cookie sheet.

• Note: If there is any extra mixture don't worry. Spread small pieces of the extra mixture around the cookie sheet between the meatballs. This will guarantee you get browned bits.

5. Loosely cover the meatballs with a sheet of foil and bake for 15 minutes.

• Note: The foil will prevent splatters in the oven

6. Remove top foil from meatballs and bake for another 15 minutes

7. Remove meatballs from the oven and separate them from the browned bits. Discard most of the grease.

1. Melt 1 tablespoon of butter and stir in 1 tablespoon of flour

2. Add:

• 1 & 1/2 cups of chicken broth
• 1 tablespoon of brown sugar (do not pack down!)

3. Reduce down for about 5 minutes

4. Add:

• 1/2 cup heavy cream
• 2 teaspoons lemon juice
• Salt and pepper to taste
• The browned bits from meatballs

5. Simmer and allow to thicken

• Note: If the gravy seems runny, add 1 tablespoon of flour to thicken

6. Add meatballs into the gravy and simmer for about 5 minutes

Serve over mashed potatoes and enjoy!