Swedish Meatballs

 Para versão Portuguesa clique aqui: "Almôndegas Suecas"

These meatballs are simply delicious!

For the meatballs:
1 small onion chopped
1 garlic clove crushed
A drizzle of olive oil
2 tbsp butter (1+1)
100g bacon cut up in small pieces
400g minced beef
400g minced turkey
50ml/ ¼ cup warm milk
60g bread
¼ cup breadcrumbs
1 egg
¼ tsp nutmeg
¼ tsp allspice
1 tsp salt
¼ tsp pepper

For the gravy:
1 tbsp butter
1 ½ tbsp flour
1 ½ cups water
1 beef bouillon cube
¼ tsp sugar
Salt and pepper to taste
1 natural yoghurt (115g)
1 tbsp chopped parsley

Tear the bread into little pieces and place to soak in a bowl with the warm milk. Set aside.


In a large frying pan, place the butter, olive oil, onion and garlic. Let them fry a little and then add bacon. Fry for 10 minutes, strain and remove to a bowl, leaving the excess fat in the frying pan. 


Add the meat, bread, egg, breadcrumbs, nutmeg, allspice, salt and pepper to the onion and combine very well. Cover with plastic film and refrigerate for about 30 minutes. Shape the meatballs into 3 to 4cm diameter.  


Into the frying pan where the onion was fried, add 1 tbsp butter and fry the meatballs so they get browned all over. Remove them to an oven-proof dish and set aside. To prepare the stock, heat the water, add the bouillon cube and sugar and mix until the cube has dissolved. Set aside.


In the same frying pan where the meatballs were fried, melt 1 tbsp butter, add the flour and mix into a paste. Slowly add the prepared beef stock constantly mixing until a creamy and lumpless gravy is achieved. Taste and if necessary correct seasoning. Return meatballs to gravy, cover and let simmer for about 20 minutes. Pre-heat oven to 180ºC. Return meatballs to oven-proof dish. Add yoghurt to the gravy, stir and pour over the meatballs. Place in the oven for 15 minutes, remove and sprinkle with fresh parsley. Serve with mashed potatoes.


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