Sunday, 28 April 2013

Swedish Meatball Gravy

Since I seem to be on a meatball kick lately might as well keep the ball rolling with another way to serve meatballs! Yay! So this recipe can be used with the meatball recipe that I posted a few days ago.  If you want to punch up the flavor a bit- adding about 1/2 - 1 teaspoon each of nutmeg, ground cloves, and paprika to the basic meatball mince recipe will really add some nice depth to the original meat ball.  But if you happen to have made a large batch of the original and have them in your fridge or freezer, they wont go astray in this recipe either, I have served them both ways and they have been a hit regardless.

The only slightly tricky thing to this recipe is that is requires making a roux to thicken the sauce.  Basically the easiest way I find to make a good roux is to start by melting the butter in the frying pan until it is just melted, then add in an equal amount in flour to the pan and gently whisk it all together, ensuring to get all the lumps out until a smooth paste is formed. For this recipe I've found that going at a medium low heat is best, and then allowing the roux paste to cook for about 1 minute works really well. Once the roux is cooked you are ready to add in the rest of the ingredients and being reducing the sauce.

Swedish Meatball Gravy

Ingredients:

3 Tablespoons Butter
3 Tablespoons flour
2 Cup milk
1 Teaspoon paprika
1 Teaspoon nutmeg
1/2 Teaspoon allspice
1/2 Teaspoon ground cloves
1 Teaspoon salt
1 Teaspoon fresh ground pepper

Instructions:

Begin by heating a sauce pan over medium heat and using the above tips making a roux from the flour and butter and allowing it to cook for about one minute.  Once the roux is ready add the milk to the sauce pan and whisk until everything is smooth and looking pretty again.  It will be a bit lumpy when you start but as it cooks over the heat and you whisk it well it will become nice and smooth again, it just takes a few minutes and a bit of work.

Once the sauce is smooth add the remaining seasoning and reduce the heat to low and allow it to simmer for between 10 and 15 minutes.

After the sauce as simmered give it a taste and adjust any seasonings as needed.  More kick comes from the pepper and paprika and more savory-sweet elements are added by the nutmeg and cloves.  If it is just a little flat try more salt.  Now the sauce is just about ready, if it still seems to be a little too thin for a gravy just let it reduce a few minutes longer, if it has gone too far and is too thick ad a tablespoon or two of milk.

Once you are happy with the sauce, you can either throw the meatballs right in the sauce pan and let them bubble away for about 10 minutes before serving, or the meatballs can be arranged in a baking pan and covered with the sauce and baked in the oven at about 375°F for 15-20 minutes, or until the meatballs are warmed through.  I like to serve Swedish meatballs over lightly buttered egg noodles, but my fiance seems to be under the impression that they go better with rice.  The choice is yours!

Enjoy!

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