Today on The Stay At Home Chef I'm showing you how to make the best Swedish Meatballs and Gravy. I loved when my mom made this dish growing up. I loved it when I ate it in Sweden. The only time I haven't loved it is trying it at Ikea, but let me tell you right now,
this is way better and super easy to make. The meatballs start with 1 pound of lean ground beef,
and I'm using a 93/7 mixture. You'll also need 1 pound of ground pork,
or you can use a country-style ground pork sausage. In case you didn't know,
a country style pork sausage is just a super mildly spiced ground pork. You'll also need 1/2 cup of panko breadcrumbs, 2 tablespoons of Worcestershire sauce, 1 large egg, then 1/2 teaspoon each of
ground allspice, ground nutmeg, salt, and black pepper. Then we're gonna stir this all together, and you can do that with a spoon or a rubber spatula,
or you can use your hands. You will have to get in there with your hands eventually
because next up it's time to shape the meatballs. Now you can make this in a skillet or you can bake these in the oven,
it's just a matter of personal preference. I'll give you the instructions for either on my website. Use a spoon or a scoop and you want to make little 1 inch meatballs. Place your shaped meatballs onto a plate or a baking sheet
if you're going to bake them. Keep on going until you've used up all of your meat mixture. The important part is just to keep them all roughly the same size. I ended up with 32 meatballs. If you want to bake these it's super easy. You just pop these into a 400 degree oven for about 25-30 minutes,
until they're cooked through, or you can make them in a skillet on the stove. Get about 1 tablespoon of olive oil heating in a skillet over medium-high heat. Then we'll add in our meatballs,
working in batches so we don't crowd the pan, and get these cooking. As they cook you'll want to start turning them
so they get browned on all sides and cook through. I like to turn them early and often
so that they kind of hold their round shape a little bit better. Once they're browned remove them from the pan. You can cook the rest of them up, and we'll finish cooking these in our gravy. If you're uncertain and worried about whether or not
you can cook these all the way through in the skillet, baking is always a great option. Once you have all of your meatballs cooked,
remove everything from the skillet, and we're going to make our gravy in the same pan. Melt 1/4 cup of butter in the skillet. Once that's melted we're going to add in 1/2 cup of all-purpose flour, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground allspice. Whisk or stir this in to form a paste. Let that cook for about 2-3 minutes, and then we're gonna slowly whisk in 4 cups of beef broth. Just keep stirring and that paste-like flour mixture will incorporate in with your broth. Once that's smooth pour in 2 tablespoons of Worcestershire sauce, and we'll bring this to a simmer. As it starts to reach a simmer it'll thicken,
and then you can season with a little bit of salt and black pepper to taste, I'm using 1/4 teaspoon,
but you should do yours to taste. Just as it comes to a simmer reduce the heat to low,
and we'll add in 2/3 cup of sour cream. Stir that in until combined,
and then that's it for your gravy. All that's left to do is add your meatballs back in the pan. We'll let these simmer in the gravy until they reach
an internal temperature of 165 degrees Fahrenheit. While these are finishing off it's a good time
to make whatever you're going to serve this over. Traditionally you'd use mashed potatoes,
or in America they like to use egg noodles, or you can even serve this over rice. If you want to make it a little prettier like mine,
garnish with some freshly chopped parsley. Thanks for watching. You can find the full written recipe in the video description. Be sure to subscribe, like, and follow,
and check out the rest of my videos, where you can find hundreds of restaurant quality recipes you can easily make at home. We'll see you later.
