A Meatball Adventure: Seared, Baked, and Drenched in Deliciousness
Hey foodies, today I want to take you on a flavorful journey to my kitchen, where we’re diving into the world of Swedish meatballs. If you’re tired of the same old recipes and want to try something that’s a little bit fancy but still totally doable, then these seared and baked meatballs with a luscious gravy are just what you need.
Let’s be real – who doesn’t love meatballs? They’re like little bites of comfort, and when you add that iconic Swedish twist, you’ve got a winner on your hands. The best part? This dish is all about the process. It’s about the sizzle of the meatballs hitting the pan, the aroma that fills the kitchen, and the anticipation as they finish off in the oven.
So, here’s how it goes down:
Step 1: The Meatball Mix
First things first, let’s talk about the meatball mixture. Ground meat, usually a mix of beef and pork, is the star of the show. But don’t stop there – breadcrumbs, milk-soaked, are added to ensure these meatballs stay tender and moist. A bit of onion and seasoning bring the flavors to life. You can mix this up ahead of time, or dive right in if you’re feeling spontaneous.
Step 2: The Searing Sensation
Once your meatball mix is all set, it’s time to bring out the big guns – the pan. A hot pan with a bit of oil is the ticket to that coveted golden-brown exterior. Carefully spoon in those meatballs, and listen to the satisfying sizzle. Give ’em a gentle roll every now and then to ensure even cooking. You’ll want to resist the urge to gobble them up right then and there – patience is key!
Step 3: The Oven’s Embrace
Once your meatballs have achieved that beautiful sear, it’s time to move them to the oven. This is where the magic happens. The oven gently finishes off the cooking process, ensuring that the insides are perfectly cooked while maintaining that delicious outer crust. It’s like a meatball spa day – they come out relaxed, flavorful, and ready for their grand finale.
Step 4: The Gravy Glory
Now, let’s talk about that gravy. Oh boy, this is where things get saucy. A rich and velvety sauce made from a mix of broth, milk, and a splash of wine. It’s all about building flavors here – a touch of Dijon mustard, a sprinkle of herbs, and a pinch of salt and pepper to taste. Let it simmer and thicken until it’s reached that perfect gravy consistency.
Step 5: Bring It All Together
Finally, it’s showtime. Arrange those beautifully seared and oven-baked meatballs on a plate, and pour that luscious gravy all over them. The aroma alone will make your taste buds dance. It’s a moment of triumph as you gaze upon your creation – a plateful of Swedish meatballs that have been through a flavorful journey, all for your enjoyment.
And there you have it – a culinary adventure that’s worth every step. So, next time you’re in the mood for something a little more special than the usual, give these seared, baked, and gravy-covered Swedish meatballs a try. Your taste buds will thank you, and your kitchen will be filled with the delightful aromas of a truly comforting meal.
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Swedish Meatballs
Description
Dinner vibes on point with these Swedish meatballs! 🔥 Seared to perfection in the pan and then given some oven love for that extra oomph. And can we talk about that mouthwatering gravy? 😍 It’s like a flavor explosion that’s got me doing a happy dance! Who needs a fancy restaurant when you can whip up this comfort food magic at home?
Ingredients
1 cup panko breadcrumbs
1/2 cup milk
1 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pound ground beef
1 pound spicy sausage
1 egg
2 tablespoons brown sugar
2 teaspoons kosher salt
Pinch of nutmeg
½ teaspoon black pepper
Gravy:
¼ cup white wine
½ cup butter
½ cup flour
2 cups milk
1 1/2 cups beef broth (more as needed)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (more to taste)
1 clove garlic, minced
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
Very slight dash of nutmeg (optional)
Cooked rice, for serving
Parsley, chopped for serving
Instructions
Preheat oven to 400F. Line a baking sheet with parchment paper.
Meatball Mixture: In a large bowl, soak the panko in the milk for 3 minutes. Add the onion and garlic powders, Italian seasoning, beef and pork, egg, brown sugar, salt, and pepper, and nutmeg to the panko mixture. Don’t over work the meat. This mixture will be wet. Roll into smallish meatballs. Heat olive oil in a LARGE skillet and working in batches, sear the meatballs on all sides, then remove to the lined baking sheet. When all the meatballs are done, place the baking sheet in the oven and bake for 20 minutes.
Reduce the heat to medium low and deglaze the skillet with the white wine. Add the butter and melt it completely. Add the flour and cook it with the butter for a minute or two to remove the raw flour taste. Pour in the milk and beef broth and bring to a boil, then reduce to a simmer. Add the Dijon, Worcestershire, garlic, and thyme. Simmer until it begins to thicken. Taste and add kosher salt and pepper as needed. Then add the nutmeg. Whisk again to combine. Continue whisking occasionally as the sauce is simmering, reducing the heat to low. If it thickens too much, you can add more milk. When the meatballs are done, remove and add to the sauce, for 3-5 minutes. Serve over rice, topped with chopped parsley.
