Swedish Meatballs
4C Plain Breadcrumbs
Ingredients:
For the meatballs:
1 cup 4C Plain Breadcrumbs
2 tablespoons unsalted butter
1/3 cup onion, minced
2 cloves garlic, minced
salt and white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
salt and black pepper
2 tablespoons chopped fresh parsley
Lingonberry jam, for serving
Directions:
Meatballs:
Put the 4C Bread Crumbs in a large bowl.
Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, salt and white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the 4C Plain Breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
Gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, and rough cut roasted potato wedges.