Friday, October 2, 2015

Swedish Meatballs--er Gravy

Missy, here. Sharing a recipe that started out to be based on Alton Brown's Swedish Meatballs (click here). But by the time I patted out 3 meatballs, I realized I didn't have enough time to make them! My husband was about to arrive home and needed to eat quickly to get back to the church for a meeting.

So…This is a recipe for Swedish Gravy! :)


The original calls for beef and pork. I only had 1 pound of ground pork to use. While I thawed it in the microwave, I tore the crust off two slices of bread, then tore the bread into pieces and poured ¼ cup milk over it. I added some dried scallions and let the milk soak in.

Once I had the pork thawed, I broke up the ground meat and mixed in the milk-soaked bread. I was going to use the stand mixer but didn't bother. I just mixed it up by hand.

Then I added 2 egg yolks and some salt and pepper and mixed well.
This is where you're supposed to make meat balls. Instead, I dumped the mixture in a hot skilled with 2 TBS melted butter. Stir as the meat browns to break it up.


Once the meat was browned, I added a little more butter--maybe 1-2 TBS.


Then I sprinkled with ¼ cup flour and stirred, letting it cook for a couple of minutes.
Next I added 3 cups beef broth.
Stirred until it thickened and added ¼ cup heavy cream (I used light half-and-half).


Season to your taste! (Alton's original recipe calls for allspice and nutmeg while you're mixing the meat, but I forgot to add it.) I tried sprinkling with a couple of different Penzey's spice mixes trying to add a little color (wished I'd had some fresh parsley). Then I served it over noodles.

And here's where I should probably just tell you I forgot to take a photo. But I didn't. And this looks terrible! LOL But it really did taste good. I promise. :) Imagine how much better it would look with meatballs. Enjoy!





15 comments:

  1. You know, this was probably wonderful, but you really need those spices for the "Swedish" part of the taste.... And how fun would this be with fresh mushrooms?

    Missy, I think this was GENIUS! I have to cook on the run so often that if I can skip a step: it gets skipped! I'd much rather write stories than monkey in the kitchen non-stop, I've done my time there. And then when I do a big, special meal it feels special!

    I love this idea!

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    1. I'm with you Ruthy, skip a step for the same taste and I'm happy. This does look yummy.

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    2. Yes on the mushrooms Ruthy and Kav! That sounds amazing.

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  2. I don't think there's a vegetarian equivalent to meatballs...at least not one that's edible. Could you imagine balled tofu? Shudder. I like the idea of something hearty served over noodles though. Wonder if a chili or sloppy joes would work? Might have to give it a try.

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    1. Kav, Did you see Ruthy's suggestions for mushrooms? I bet this recipe with onion and mushrooms would be delicious. I find mushrooms are often great in place of meat and just as tasty. That is if you like mushrooms. lol

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    2. Saw the suggestion but didn't think about it as a meat substitute. Now that you mention it, don't they make veggie burgers out of Portobello mushrooms? Hmmm...I will take this under consideration. Thanks, Sandra.

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    3. Yes, they do make the best veggie burgers out of Portobello mushrooms. I really like them.

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    4. I agree, Sandra. Portobellos are a great substitute.

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  3. Actually anything with noodles is fine with me. I have even done noodles with butter and sprinkled with parmesan cheese. Hits the spot. And talk about quick.

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  4. I have a similar recipe that my family loves, but I don't make it very often because of the t-i-m-e it takes to make the meatballs. Time I'd rather spend writing!

    I'll have to put this on next week's menu - they'll love it!

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  5. That's really intriguing, Missy. I don't think I've ever cooked with ground pork. Not exactly sure why. I do love adding nutmeg in to dishes. I remember years ago loving the taste of something and asking what the flavor was - nutmeg. I never would have guessed.

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    1. Mary, I never used it either until I saw it on sale and grabbed it. I mainly use it in meatballs.

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  6. Hey! I'm late replying because I'm at M&M. Lots of great workshops!

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  7. I love buttered noodles! Jan, I hope you like it!

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