Easy Swedish Meatballs | Cookin' Somethin' w/ Matty Matheson

Rip up day-old bread and soak it in a little milk.

Mix together 1 pound of ground beef and 1 pound of ground pork.

Add 2 eggs into the meat mixture and mix well.

Incorporate white pepper, ginger, garlic powder, mace, nutmeg, allspice, salt, Worcestershire sauce, and Dijon mustard into the meat mixture.

Add dried breadcrumbs and mix until combined.

Form meatballs and shallow fry them in a mixture of oil and butter until golden brown.

Remove meatballs from the pan and set aside.

In the same pan, add butter and chopped cremini mushrooms, then sauté with salt and pepper.

Dice an onion and add it to the pan with the mushrooms to build the roux.

Add 1 tablespoon of flour and cook it out.

Gradually add beef stock to create a slurry, stirring until thickened.

Add Worcestershire sauce and soy sauce for flavor.

Return the meatballs to the pan and let them soak in the gravy.

For the creamed corn, melt butter in a pot and cook onion until soft.

Add frozen corn and dry white wine, then reduce.

Add maple syrup and blend the mixture until smooth, then stir in heavy cream.

Equipment Needed

Allergens