Swedish minced meat balls

For the meatballs

• 1000 g lean minced beef
• 60 ml finely chopped parsley
• ½ tsp the spice club allspice
• ½ tsp the spice club nutmeg
• 1 small onion, finely chopped
• 2 tsp salt
• ½ tsp the spice club black pepper
• 4 cloves garlic, minced
• 90 g panko bread crumbs
• 2 large eggs
• 30 ml extra virgin olive oil

For the gravy:

• ½ cup unsalted butter (1 stick)
• ½ cup all-purpose flour
• 4 cups beef broth
• 1 teaspoon kosher salt
• ¼ teaspoon the spice club black pepper
• 1 tablespoon fresh lemon juice (from 1 lemon)
• ¼ teaspoon the spice club allspice
• ¼ teaspoon the spice club nutmeg
• 1 cup whipped cream

Optional:

• The Spice Club Potato puree,click here

The Minced Meatballs

1. Preheat the oven to 175°C.
2. In a large bowl, mix the ground beef and pork with the parsley, allspice, nutmeg, chopped onion, salt, pepper, garlic, bread crumbs and eggs.
3. Roll the meat mixture into small balls.
4. Heat the olive oil in a frying pan over medium heat. Fry the meatballs until golden brown on all sides.
5. Place the meatballs on a baking tray lined with baking paper and bake in the preheated oven for 15-20 minutes until done.

The Gravy:

1. Melt the butter in a large saucepan over medium heat.
2. Gradually add the flour, stirring constantly until smooth, about 2 minutes.
3. Slowly add the beef stock, stirring constantly, until the sauce thickens and all lumps are dissolved.
4. Add the salt, black pepper, lemon juice, ground allspice and ground nutmeg. Stir well.
5. Pour in the whipped cream and stir until the sauce is smooth and creamy.
6. Simmer the sauce until it reaches the desired thickness, about 5-7 minutes.

To serve:
Serve the meatballs warm, topped with the creamy sauce. Garnish with additional chopped parsley if desired. Serve with mashed potatoes for a traditional Swedish taste experience.