Another Swedish Meatball Recipe

This recipe is from MaryAnn at The Beach House Kitchen.

Ingredients

  • 2 cups small shell pasta, uncooked

Meatballs

  • 4 Tbsp. butter
  • 2/3 cup yellow onion, finely chopped
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground allspice
  • 1/4 tsp. nutmeg
  • 3 cloves garlic, minced
  • 2/3 cup milk
  • 1 1/4 cups plain panko bread crumbs
  • 1 lb. ground beef, I use 80/20
  • 1 lb. ground pork
  • 2 large eggs, beaten
  • 3 Tbsp. olive oil

Gravy

  • 6 Tbsp. butter
  • 7 Tbsp. all-purpose flour
  • 4 1/2 cups low sodium beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. fresh parsley, finely chopped
  • 1/2 cup heavy cream
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
Half Serving of Meatballs

Ingredients

  • 1 cup small shell pasta, uncooked

Meatballs

  • 2 Tbsp. butter
  • 1/3 cup yellow onion, finely chopped
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground allspice
  • 1/8 tsp. nutmeg
  • 2 cloves garlic, minced
  • 1/3 cup milk
  • 1/2 cup plus 2 Tbsp. plain panko bread crumbs
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1 large egg, beaten
  • 1 1/2 Tbsp. olive oil

Gravy

  • 3 Tbs butter
  • 3.5 Tbs all-purpose flour
  • 2 cups (or a dash more) beef broth
  • 1 Tbs Worcestershire sauce
  • 1 Tbs (or a little more) fresh parsley, finely chopped
  • 1/4 cup heavy cream
  • 1 Tsp Kosher salt
  • 1/2 Tsp ground black pepper

What to do with them...

  1. In a large pot of salted water, cook pasta al dente according to package directions. Drain. Add pasta to a 9x13 baking dish (or similar size) sprayed with nonstick cooking spray.

Meatballs

  1. Heat butter in a saute pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Saute for 5 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes. Turn the heat to medium-low and add the milk. Bring to a simmer.
  2. Place the bread crumbs in a large bowl. Take the onion mixture off the heat and pour over the breadcrumbs. Stir until combined. The mixture will resemble a thick paste. Let mixture cool.
  3. Place beef, pork, and eggs in a large bowl. Add the breadcrumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough. Form into 1-inch balls. I made about 30 meatballs. The half serving of meatballs will give you 15 meatballs. Refrigerate for 30 minutes.
  4. Preheat oven to 375 degrees.
  5. Heat 3 Tbsp. of olive oil in a large skillet over medium heat. Gently add the meatballs in batches (I added 10 meatballs at a time to skillet) and brown on all sides. Transfer the meatballs to the 9x13 baking dish with the pasta. Drain extra grease from the skillet.

Gravy

  1. In the same skillet you used to cook the meatballs melt the 6 Tbs butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth and Worcestershire. Bring to a simmer. Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-15 minutes). Season with the kosher salt and pepper. Pour the gravy over the meatballs and pasta and toss lightly. Bake for 30-35 minutes until bubbly. Serve immediately.

Notes

  • I used mini shells for my pasta, but you could use elbows or any small pasta shape.
  • After browning the meatballs, drain excess grease from the skillet, but don't scrape out the bits at the bottom of the pan. They will give the gravy a nice, rich flavor.
  • This dish feeds 6-8 people. Make the half-serving option if fewer folks will be around.