Although these meatballs might seem similar in appearance to spaghetti and meatballs, I assure you they are closer in taste to roast lamb and gravy.A gravy is in facet made in the drippings of the seared meatballs, and you can choose to serve this warming winter hug over a pasta of choice, or rice, or regular steamed vegetables.
Being a famous dish, Swedish meatballs have many variant recipes.
500g minced meat
1 Tbsp flour
1 cup chicken broth
1 tsp Dijon mustard
2 Tbsp Worcestershire sauce
1 tsp honey
1 cup cream
parsley, to serve
Form the minced meat into roughly 22 to 24 balls.
In a hot pan, sear the meatballs until very well browned on all sides, lightly sprinkling with salt and pepper.
I did not need to add butter as the meat was fatty enough.
Remove the meatballs from the pan and set aside.
To the drippings in the same pan, add a tablespoon of flour and stir until a paste is formed.
Slowly add the hot chicken broth, whisking all the while to prevent lumps from forming.
Add the mustard, worcestershire, and honey.
When combined, return the meatballs and simmer for a few minutes until they are re-heated through.
Add the cup of cream, stir until combined. Taste for seasoning and adjust accordingly.
Serve over pasta or rice with a sprinkling of fresh chopped parsley.