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!