Swedish Meatballs

1 1/2 lbs ground beef, or 3/4 lb of ground beef and 3/4 lb of ground pork
2 large egg yolks
1 onion, diced very small
1 T ground garlic
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (freshly grated is the best!)
1/4 tsp. ground allspice


1 tsp xanthan gum or similar thickening agent
3 cups beef broth
1/4 cup heavy cream

Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.

Directions

Preheat oven to 200 degrees F.

Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Using a tablespoon measure, form the meatballs.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the thickening agent or flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Really good with mashers.