Wednesday, March 23, 2016

Swedish Meatballs

These meatballs from the Skandi Kitchen cookbook are absolutely delicious.

Clearly this is the photo from the cookbook:


I think the allspice and grated onion give them the special flavor. 

What I do differently is make at least twice as much gravy and after browning the meatballs, simmer them in the gravy for 30 minutes.

My gravy: For every cup of liquid, you need 2 T each of butter and flour.

8 T (1 stick) butter
8 T (1/2 c.) flour
2 cans beef broth

In pan on medium heat, melt butter. Stir in flour and cook roux for a few minutes. Gradually pour in broth, stirring. It will start to thicken. Season to taste. You could use salt, pepper, Worcestershire sauce, or au jus flavoring (to "beef" it up a bit).

Update: finally got a picture of my own meatballs.

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