Swedish Meatballs with Brown Gravy

Flavoured with yoghurt, nutmeg and Meat Spice and made with a mixture of beef and pork, these are delicious for a family supper. Serve with fettuccine or mashed potatoes, green vegetables and a tomato salad.

Serves 6 - 8 (makes 18 - 20 meatballs)

YOU WILL NEED

  • 4 slices bread - white or brown, crusts removed and bread cubed
  • 2/3 cup (160 ml) plain yoghurt
  • 500 g lean minced beef
  • 500 g pork sausages
  • 2 large eggs
  • 1 large onion, grated
  • 1 t (5 ml) nutmeg
  • 2 T (30 ml) Ina Paarman's Meat Spice
  • 4 T (60 ml) Ina Paarman's Brown Gravy Powder
  • 4 T (60 ml) cold water
  • 2 cups (500 ml) boiling water
Method

Adjust the oven rack to the middle position. Preheat oven to 180°C.

Soak the bread in the yoghurt and then mash with a fork.

Place the beef, pork sausage meat (squeezed out of the skins), eggs, grated onion, nutmeg and Meat Spice in a medium mixing bowl. Add the mashed bread mixture.

Mix everything, first with a small knife and then lightly by hand until well blended. Shape into meatballs. You should get about 18 – 20 out.

Pack them into 2 smaller or 1 large size casserole dish. Mix the Brown Gravy Powder first with the cold and then with boiling water, according to pack instructions, and pour over the meatballs. Bake, uncovered, for 40-45 minutes until nicely browned.

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