Annabel Karmel's Swedish Meatballs
Meatballs 'n gravy — swede!
- 1 medium onion
- 1 small clove garlic
- 3 tbsp canola oil
- 1 apple
- 4 slices bread, crusts removed
- ¼ cup grated Parmesan cheese
- 1 egg yolk
- 8 oz (250 g) ground pork or chicken
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp honey
- ¼ grated nutmeg
- Salt and pepper
- Flour, for dusting
- For the sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 ¾ cups chicken broth
- ½ cup heavy cream
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
Chop the onion finely and crush the garlic. Heat 1 tbsp of the oil and sauté the onion until it's soft. Add the garlic and sauté for another minute. Cool slightly.
Peel the apple and grate the flesh (not the core) into a large mixing bowl. Be careful not to grate your fingers, too!
Tear the bread into small pieces (or use white bread crumbs) and add it to the bowl. Leave the bread and apple to stand for 5 minutes.
Now add the Parmesan, egg yolk, ground pork or chicken, sautéed onion and garlic, parsley, Worcestershire sauce, tomato paste, honey, and nutmeg.
Season with a little salt and pepper, then use your hands to mix everything together thoroughly.
Scoop up the meat mixture with a teaspoon and roll it into meatballs. Dust them with flour.
Heat the remaining oil in a nonstick frying pan over medium-high heat and brown meatballs in batches for 2 to 3 minutes, turning regularly. Drain on paper towels.
For the sauce, melt the butter and stir in the flour. Remove from the heat and whisk in the broth, a little at a time. Then add the cream, soy sauce, and Worcestershire sauce. Return to the heat and bring to a boil, stirring constantly. Add the meatballs.
- This meal is rich and filling, so you'll only need small portions. Serve it with green vegetables, such as green beans or broccoli, plus plain boiled rice or noodles.
- Cook the dish for 5 to 10 minutes before serving.
Submit!
