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How to make Swedish meatballs

Chef Geoff Bragg shares The Common Market’s recipe for Swedish meatballs.


Swedish Meatballs

2 ½ # ground pork

2 ½ # ground beef

1 c whipped eggs

2 c diced yellow onions

Butter for sautéing onions

½ Tbs Black pepper

1 tsp Allspice

1 tsp nutmeg

1 T salt

1 ½ c bread crumbs, soaked in 1 c milk

Saute onions in butter

Add spices sauté for 1 more minute

Transfer onions t a large mixing bowl and let cool

Combine all other ingredients into the onions in the bowl and work together well.

Form into 2 oz meatballs, refrigerate to allow to cool

Brown meatballs on sauté pan or in a high heat oven (425) on a rack

Place meatballs in a casserole or baking dish.

Cover with beef stock and put in oven at 325 for 45 minutes

Remove meatballs from pans. Strain the broth to make gravy.

For the gravy:

In a small sauce pan, melt 2 tbs butter over medium heat, add 2 Tbs of flour and stir to make a roux. Cook the roux for a minute or two. Add the hot broth and whisk vigorously to combine. Bring it to temperature and allow it to thicken. Pour gravy over the meatballs to serve.