Swedish Meatballs

 I absolutely love Swedish Meatballs and the recipe from Josh Weissman is the best that I've ever tried to make at home. Definitely a keeper recipe for us. 

Meatballs:

1lb (450 g) ground beef

3/4lb (350 g) ground pork

1 sweet onion, finely diced

3 garlic cloves, minced

3 tsp (4 g) ground white pepper

1/2 tsp (1 g) nutmeg, grated

1/4 tsp all-spice

1/2 cup (55 g) panko breadcrumbs

1 egg

1/4 cup (60 ml) whole milk

 Gravy Ingredients:

3 Tbsp (42 g) unsalted butter

3 Tbsp (28 g) all-purpose flour

2 cups (480 ml) beef broth

2 Tbsp (30 ml) double fermented soy sauce (I used low-sodium soy sauce)

1/2 cup (120 ml) heavy whipping cream

1 tsp (3 g) dijon mustard, optional

 Start by mixing together the ground pork and beef in a large bowl. Knead together until combined. Add in onions, garlic cloves, ground white pepper, grated nutmeg, all-spice, and panko bread crumbs. Mix together until fully combined then add and mix in the egg before mixing in whole milk.  Line a rimmed baking sheet with foil, spray foil with nonstick cooking spray and form the meat into 24 even size balls. Place in rows of four. Bake in a preheated oven set to 425F for 15-20 minutes or until the internal temperature reaches 165F.

 In a medium saucepan, add unsalted butter and heat over medium-high heat until melted. Whisk in all-purpose flour until combined, and let cook, stirring occasionally for 1-2 minutes or until it turns a little darker. Add hot beef broth and whisk until combined before adding double fermented soy sauce. Bring to a light simmer and reduce for 4-5 minutes or until thickened. Add in heavy whipping cream, simmer for 2 more minutes, stirring occasionally. Optionally add in dijon mustard, whisk until combined.