Ingredients for Ernie's Swedish Meatballs
- Onion
- Minced Garlic Cloves
- Butter
- Panko Breadcrumbs
- Buttermilk
- Ground Round
- Ground Veal
- Ground Pork
- Salt
- Fresh Ground Pepper
- Ground Nutmeg
- Ground Ginger
- Allspice
- Eggs
- Bacon Fat
- Flour
- Beef Broth
- Dry Sherry
- Light Cream
- Black Pepper
- Nutmeg
- Ginger
- Maggi Seasoning
- Fresh Dill
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How to Make Ernie's Swedish Meatballs
- **Prepare the Meatballs:** In a large bowl, soak breadcrumbs in buttermilk for 5 minutes.
- **Sauté Aromatics:** Sauté 1/2 cup chopped onion and 2 minced garlic cloves in 1 tablespoon butter for 5 minutes, until softened.
- **Combine Meatball Ingredients:** Add 1 lb ground beef, 1/2 lb ground pork, sautéed onion and garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, and 1 beaten egg to the breadcrumb mixture.
- **Mix Thoroughly:** Gently combine all ingredients until just mixed. Avoid overmixing.
- **Refrigerate:** Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- **Form Meatballs:** Wet your hands and roll the mixture into 1-inch meatballs. Place them on a wax paper-lined baking sheet.
- **Refrigerate Again:** Cover the meatballs with plastic wrap and refrigerate for another hour.
- **Brown the Meatballs:** In a heavy-bottomed skillet, melt 2 tablespoons butter and 2 tablespoons bacon fat over medium-high heat.
- **Sear Meatballs:** Add meatballs to the skillet, shaking to coat. Cook for approximately 3 minutes per side, until browned. Reduce heat to medium-low and continue cooking for another 5 minutes, allowing meatballs to brown further. Repeat until all meatballs are browned. Add more butter if needed.
- **Make the Gravy:** In the same skillet (remove meatballs first), melt 2 tablespoons butter over medium heat.
- **Create Roux:** Remove from heat and whisk in 2 tablespoons of all-purpose flour until smooth.
- **Add Liquids:** Gradually whisk in 2 cups beef broth and 1/4 cup dry sherry until smooth.
- **Simmer Gravy:** Return the skillet to medium heat and whisk constantly until the gravy thickens.
- **Season Gravy:** Remove from heat and stir in 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon soy sauce.
- **Combine Meatballs and Gravy:** Return the skillet to low heat, add the browned meatballs to the gravy, and simmer for 5 minutes, covered.
- **Serve:** Serve the meatballs and gravy over your favorite noodles or mashed potatoes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
18g
Fat
136g
Carbs
8g
