Cherry & Dennis Recipes
Swedish-Style Pork Meatballs with Light Gravy
瑞典式豬肉丸伴清淡肉汁
Recipe overview
Minced pork, breadcrumbs and allspice form 20 tender meatballs finished in a light milk gravy.
01
Ingredients
Main ingredients
- 600 g minced pork
- 80 g breadcrumbs
- 1 piece egg
- 1 piece onion
Stock
- 250 ml chicken stock
Sauce
- 300 ml milk
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
Seasoning
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/2 tsp Black pepper
Garnish
- 10 g parsley
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- frying pan
- spatula
- tongs
- whisk
- food thermometer
- serving plate
03
Steps
Step 1
Finely chop the onion
Finely dice the onion and chop parsley separately.
Step 2
Soak the breadcrumbs
Mix breadcrumbs with 100 ml milk and stand for 2 minutes.
Step 3
Mix the meatball mixture
Gently combine pork, soaked crumbs, egg, onion, allspice, salt and pepper.
Step 4
Divide into 20 portions
Divide the mixture evenly into 20 portions.
Step 5
Roll the meatballs
Gently roll each portion into a ball and place on a plate.
Step 6
Melt half the butter
Melt half the butter in a frying pan over medium heat.
Step 7
Brown the meatballs
Brown meatballs in two batches for 8 minutes total, turning evenly; remove.
Step 8
Make the roux
Melt remaining butter in the same pan and whisk in flour for 1 minute.
Step 9
Whisk the light gravy
Gradually whisk in stock and remaining milk; cook 3 minutes.
Step 10
Return the meatballs
Return all 20 meatballs to the gravy in one layer.
Step 11
Simmer until cooked
Simmer 5 minutes until meatballs reach 71°C.
Step 12
Garnish and serve
Scatter parsley and transfer to a family platter.
Common mistakes
- Overmixing makes meatballs tough; stop once the mixture is just combined.
Tips
Divide the mixture into 20 portions before rolling for even sizing.
