The Creamy Swedish Meatballs I Can’t Stop Eating

Today we’re making Swedish Meatballs. You can make them smaller if you like, which works well with toothpicks as an appetizer. Both ways are great. WATCH OUR FOOD/COOKING PODCAST: @sipandfeastpodcast FOLLOW US ON INSTAGRAM: SUPPORT ON PATREON: LINGONBERRY JAM: MY AMAZON STORE (This and above are affiliate links) ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** INGREDIENTS For the meatballs 6 slices white bread cut into small cubes, see notes 1/2 cup (120g) whole milk 2 tablespoons (28g) butter 1 medium onion minced 3 cloves garlic grated 1 pound (454g)ground chuck 1 pound (454g) ground pork 1/4 cup flat-leaf parsley minced 1/2 teaspoon allspice 2 large eggs beaten 2 1/2 (10g) teaspoons kosher salt 1/2 teaspoon black pepper vegetable oil for frying – enough to fill the pan a 1/2“ high. For the gravy 7 tablespoons (95g) butter 7 tablespoons (50g) flour 1/2 cup (120g) dry white wine optional 4 cups (960g) low-sodium chicken stock 2 tablespoons (30g) Worcestershire sauce 1 tablespoon (15g) Dijon mustard 1/2 cup (120g) heavy cream 1/2 cup (120g) sour cream 1/4 teaspoon allspice - plus more taste 1/4 teaspoon nutmeg - plus more to taste salt and pepper - to taste - Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used. - Use extra dry breadcrumbs, a bit at a time, if the mix is too wet. - If the meatball mix is too wet, just add a bit more breadcrumbs. VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.