Ingredients
Scale
Swedish Meatballs:
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 2 tablespoons Land O Lakes® Butter, divided
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons salt (more to taste)
- a few shakes of black pepper
Gravy:
- 4 tablespoons Land O Lakes® Butter
- 1/4 cup flour
- 2 cups beef broth
- 8 ounces sour cream
- 1 tablespoon Worcestershire sauce (more to taste)
Instructions
- In a small bowl, soak the white bread in the heavy cream. Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and the garlic; sauté for 5 minutes until softened. Add the soaked bread and the cooked onion / garlic mixture to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth.
- Add your bread / garlic / onion mixture to a large bowl with the remaining meatball ingredients. Mix well. Roll into meatballs.
- Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Add 1 tablespoon butter; sauté the meatballs in batches, turning occasionally, to get them browned on the outside (the inside doesn’t have to be cooked yet). Transfer browned meatballs to a pan, cover with foil, and bake for 30 minutes until cooked through.
- Gravy time! Wipe the skillet out so it’s clean. Melt the butter. Whisk in the flour; sauté for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth sauce should start to form. Stir in the sour cream and season with Worcestershire sauce and extra salt.
- Put meatballs back in the gravy pan and let them get nice and coated. Serve over mashed potatoes, with a cucumber salad and cranberries.
- Prep Time: 15
- Cook Time: 15