Monday, April 7, 2014
Swedish Meatballs with Gravy
Who doesn't love Swedish Meatballs? They remind me of the 1970s, although, I wasn't alive then it just seems like something that was on every 1970s table. Yeah yeah, but now its 2014 and guess what, the little balls of heaven are STILL blessing our tables, especially thanks to IKEA. Sure, you could spend a small fortune for IKEA supper or you can just make it yourself and since I don't live near an IKEA, I made it myself, minus the lingonsylt which I can't make :(
Anyways....I made my gravy with non-fat greek yogurt and a little arrowroot and it came out DIVINE. You must try! If you can't find arrowroot, just use cornstarch.
1.5 lbs ground beef, chicken, pork (any mix you like. I used chicken and beef)
1/4 cup egg whites
1/4 cup matzo meal (or bread crumb)
1 tbsp onion powder
2 tsp garlic powder
1/2 tsp all spice
Mix all together and shape into small balls. I usually make them slightly smaller than a golf ball, it lets me eat more! Heat enough oil to lightly cover a skillet and drop the balls in. DO NOT move them around or they will break apart! Fry the meatballs gently for a couple minutes on each side. Remove from pan when done and golden. Don't scrape or drain the pan unless there is a ton of fat.
1 15 oz can chicken or beef stock
1 tbsp butter
2 tbsp flour (or can skip the roux all together)
1 tbsp red wine vinegar
1/2 cup greek yogurt
2 tbsp corn starch or arrow root
This is the tough part. Over medium heat melt the butter and then add the flour.
Whisk gently adding a little water at a time. Your roux should be smooth and creamy, not lumpy. Adding more water and whisking should smooth it out. Let the roux cook for a minute or so. Next, turn up the heat a little higher and add your stock while whisking vigorously, you want to get all the browned meat off the bottom of the pan. Add the vinegar.
Your gravy will be very fluid at this point, add enough arrow root or starch to thicken it. I like my gravy VERY thick so I add quite a bit. Whisk until smooth and re-add the meatballs. Simmer for about 5 minutes and then TURN OFF THE HEAT (This part is super important). Let the gravy cool for about 2 minutes BEFORE you add the greek yogurt or it will curdle and look yucky. Whisk the yogurt into the gravy, taste and add salt and pepper as needed.
I served my meatballs with German Spaetzle, but you can use any flat egg noodle you like. I also added peas to the bottom of my bowl because I needed a vegetable and I didn't feel like sauteeing cabbage tonight.