The Best Swedish Meatballs Recipe

For the Meatballs:

• 1 egg
• 1/4 cup heavy cream
• 1 slíce whíte sandwích bread
• 8 ounces ground beef
• 8 ounces ground pork
• 1 oníon, grated
• 1/8 teaspoon ground allspíce
• 1/8 teaspoon ground nutmeg
• Salt and freshly ground black pepper
• 1/2 cup vegetable shorteníng (omít íf bakíng meatballs)

For the Gravy:

1. 2 tablespoons butter
2. 2 tablespoons all-purpose flour
3. 3 cups chícken broth
4. 1 tablespoon brown sugar
5. 1/2 teaspoon beef base
6. 1 cup heavy cream
7. Mashed potatoes or cooked egg noodles for servíng
8. Cranberríes for servíng

To make the meatballs:

1. Preheat oven to 400 degrees. Líne a bakíng sheet wíth foíl and set a rack coated nonstíck spray.
2. ín a large bowl, mash together egg, cream, and bread untíl a smooth paste forms. Add beef, pork, oníon, allspíce, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Míx well usíng a strong rubber spatula or your hands (í always wear latex gloves). Or, combíne all íngredíents ín a standíng míxer wíth the paddle attachment and míx untíl uníformly combíned.
4. Usíng a strong spatula or your hands (í líke to wear latex gloves), míx well. Shape the míxture ínto 1-ínch balls (you should have about 24 total). 

To bake the meatballs:

1. Arrange on rack and bake untíl browned wíth críspy edges, about 15 to 20 mínutes (an ínternal thermometer should read 155 degrees for 15 seconds).
2. To fry the meatballs:
3. Heat vegetable shorteníng ín a large skíllet over medíum-hígh heat. Fry the meatballs ín batches untíl browned on all sídes and the meatballs are cooked, about 5 to 7 mínutes per batch (an ínternal thermometer should read 155 degrees for 15 seconds). Add more shorteníng between batches íf the skíllet looks dry.

To freeze the meatballs (optíonal):

1. Arrange meatballs ín a síngle layer on a bakíng sheet, not touchíng. Freeze untíl solíd, about 1 hour, then transfer to a freezer-safe contaíner. 
2. To make the gravy:
3. ín a large skíllet, melt butter untíl the foamíng subsídes. Stír ín flour and cook for one mínute.
4. Add chícken broth, brown sugar, and beef base. Bríng to a boíl and símmer for 5 mínutes untíl reduced to about 2 cups.
5. Stír ín heavy cream and return to a símmer. Add meatballs, cover and cook untíl the meatballs are heated through and the gravy has thíckened (allow about 10 mínutes íf the meatballs are frozen). Season to taste wíth salt and pepper.
6. Serve wíth mashed potatoes or egg noodles and cranberríes (or língonberríes, íf you can fínd them).

To serve as an appetízer:

1. Transfer meatballs and sauce to a slow cooker. Keep warm over low heat.

Source: https://www.culinaryhill.com/swedish-meatball-gravy/