| 0.5 | cup | breadcrumbs |
| 0.5 | cup | milk |
| 2.4 | tbsp | cream |
| 1 | unit | egg |
| 1 | clove | garlic, minced |
| 0.33 | tsp | salt |
| 0.5 | tsp | black pepper |
| 0.25 | tsp | all spice |
| 0.5 | unit | onion, finely chopped |
| 1 | lb | ground beef (or pork if significantly cheaper) |
| 0.5 | lb | ground pork (or beef if significantly cheaper) |
| 2 | tbsp | parsley |
| 1 | tbsp | butter |
| 0.67 | tbsp | olive oil |
| 0.33 | cup | butter |
| 0.25 | cup | flour |
| 1 | cup | vegetable broth |
| 1 | cup | beef broth |
| 1 | cup | cream |
| 0.67 | tbsp | soy sauce |
| 1 | tsp | dijon mustard |
| 1 | taste | salt |
| 1 | taste | pepper |
https://cafedelites.com/swedish-meatballs-recipe/
In a large bowl, mix the breadcrumbs together with the milk, cream (the smaller amount), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
All the intolerances:
- Make some without breadcrumbs or with gluten free breadcrumbs for Katie
- Make some with non-dairy milk for the lactose intolerant folk
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll into balls.
Heat (the smaller amount of ) of butter (or oil for non-lactosey folk) and oil in a pan on medium-high heat. Fry meatballs in small batches so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream (the larger amount), soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
(Once again, remember to make some gravy without lactose for the non-lactosey folk.)
Continue to simmer until thickened.
Place meatballs into the gravy in the pan and serve with mashed potatoes.