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Authentic Swedish Meatball Gravy Recipe

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Ingredients

Adjust Servings:
1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
ground beef
1/2 lb ground veal
1/2 lb ground pork
2 garlic cloves, minced
2 eggs
1 cup freshly grated romano cheese
1 1/2 tablespoons chopped flat-leaf italian parsley
salt & fresh ground pepper
2 cups stale italian bread, crumbled

Nutritional information

1604.3
Calories
1051 g
Calories From Fat
116.9 g
Total Fat
40.4 g
Saturated Fat
410.4 mg
Cholesterol
833.4 mg
Sodium
89.8 g
Carbs
4.5 g
Dietary Fiber
2.6 g
Sugars
49.8 g
Protein
564g
Serving Size

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Authentic Swedish Meatball Gravy Recipe

Features:
    Cuisine:

    This quick and easy savory sauce turns heat-and-eat meatballs into tonight's main attraction. Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Swedish Meatball Sauce, This quick and easy savory sauce turns heat-and-eat meatballs into tonight’s main attraction Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time , This quick and easy savory sauce turns heat-and-eat meatballs into tonight’s main attraction Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time


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    Steps

    1
    Done

    1. Whisk Together the Beef Stock, Heavy Cream, Flour, Soy Sauce, Black Pepper, and Rosemary in a Large Saucepan Until Smooth. Cook and Stir Over Low Heat Until Thickened, About 10 Minutes, Stirring Occasionally. Stir in the Meatballs, and Continue Cooking Until Meatballs Are Heated Through, About 5 More Minutes.

    2
    Done

    2. Meanwhile, Cook Noodles According to Package Directions. Drain; Toss With Butter. Serve With Meatball Mixture; Sprinkle With Parsley.

    3
    Done

    *my Meatballs: 1. Combine Beef, Veal, and Pork in a Large Bowl. Add Garlic, Eggs, Cheese, Parsley, Salt and Pepper.

    4
    Done

    2. Blend Bread Crumbs Into Meat Mixture. Slowly Add the Water 1/2 Cup at a Time. the Mixture Should Be Very Moist but Still Hold Its Shape If Rolled Into Meatballs. (i Usually Use About 1 1/4 Cups of Water). Shape Into Meatballs.

    5
    Done

    3. Heat Olive Oil in a Large Skillet. Fry Meatballs in Batches. When the Meatball Is Very Brown and Slightly Crisp Remove from the Heat and Drain on a Paper Towel. (if Your Mixture Is Too Wet, Cover the Meatballs While They Are Cooking So That They Hold Their Shape Better.).

    6
    Done

    My Note: used 1/2 Skim Milk and 1/2 Cream So It Wasn't So Heavy and It Turned Out Great! but If Like to Have a Gravy: See Be Low.

    7
    Done

    For a Gravy Ingredients:

    8
    Done

    4 Tablespoons Unsalted Butter.

    9
    Done

    4 Tablespoons Flour.

    10
    Done

    2 1/2 Cups Beef Broth.

    11
    Done

    1 Tablespoon Worcestershire.

    12
    Done

    1/2 Cup Sour Cream.

    13
    Done

    1/8 Teaspoon Allspice.

    14
    Done

    Salt/Cracked Black Pepper, to Taste.

    15
    Done

    Gravy Directions:

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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