Ground beef from Tilldale Farm and Little Lakes Ranch is being featured this week, so it’s a great time to make up some meatballs. You’ll need some allspice and nutmeg to bring the appropriate Swedish flavor; then whip some gravy and mashed potatoes, and you have yourself a delicious, warming dinner that makes for great leftovers as well. Many prefer to make meatballs from a combination of animal sources, so you may want some ground turkey or ground pork to supplement the ground beef here. You’ll mix together two pounds of ground meat, a quarter cup of fresh parsley or a tablespoon of dried parsley, a half teaspoon each of ground allspice and ground nutmeg, a chopped yellow onion, a couple teaspoons of salt and a teaspoon of pepper, four cloves minced garlic, a cup of breadcrumbs, two eggs and two tablespoons of olive oil. Once combined, scoop out your meatballs into one to two inch balls and set aside. Heat two tablespoons of olive oil on medium high heat and then cook the meatballs, browning them on all sides. Set aside, pour off any excess grease and then make your gravy: add a couple tablespoons of butter to the pan on medium heat and then a half cup of flour and four cups of beef broth, little by little. Continuously whisk the gravy as you add a teaspoon of salt, a half teaspoon of pepper, a tablespoon of lemon juice and a quarter teaspoon each of ground allspice and nutmeg. Lastly, you’ll add a cup of heavy cream slowly, continuing to stir. Once the gravy begins to simmer, add the meatballs back in and cook for about ten minutes until the gravy has thickened and the meatballs are cooked. Serve hot over mashed potatoes and enjoy!
