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Gourmet Swedish Meatballs with White Wine Gravy
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Serves 6
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Ingredients:
Meatballs:
2 lb. Our Own Mom's Meatloaf
1/2 teaspoon ground nutmeg
1 tablespoon brown sugar
2 tablespoons heavy cream
1/2 teaspoon garlic powder
Freshly ground black pepper, to taste
Gravy:
1/2 cup flour
3 cups chicken stock
1 cup white wine
1 cup heavy cream
1/4 teaspoon ground nutmeg, (or more, to taste)
Sea salt, to taste
Pepper, to taste
1/2 cup unsalted butter
Directions:
Mix all Swedish meatball ingredients very well by hand. Form into 1" balls and brown in hot skillet in melted butter and olive oil until completely browned. Remove browned meatballs from skillet and hold on a platter.
Melt butter in same hot skillet over medium high heat. Sprinkle with flour and mix well, stirring for about 3 minutes. Whisk in white wine and chicken stock. Bring to a boil, add the heavy cream and whisk in the salt and pepper and nutmeg, to taste. When gravy appears to thicken, add cooked meatballs to gravy in pan, cover and simmer on medium low heat for 30 minutes to one hour, stirring occasionally.
Meatballs can also be simmered in slow cooker on low heat for 4 hours. Serve over fluffy mashed potatoes or buttered egg noodles.
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Mix all Swedish meatball ingredients very well by hand. Form into 1" balls and brown in hot skillet in melted butter and olive oil until completely browned. Remove browned meatballs from skillet and hold on a platter.
Melt butter in same hot skillet over medium high heat. Sprinkle with flour and mix well, stirring for about 3 minutes. Whisk in white wine and chicken stock. Bring to a boil, add the heavy cream and whisk in the salt and pepper and nutmeg, to taste. When gravy appears to thicken, add cooked meatballs to gravy in pan, cover and simmer on medium low heat for 30 minutes to one hour, stirring occasionally.
Meatballs can also be simmered in slow cooker on low heat for 4 hours. Serve over fluffy mashed potatoes or buttered egg noodles.
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