Classic Swedish Meatballs

Ingredients 0/9

Directions

Lightly heat your oven to 400°F (200°C). In a bowl, combine the cream, oats, potato flour, salt, and pepper. Let this mixture sit for about 10 minutes so the oats can soak up the liquid and you get a thick, mashed potato-like texture. Meanwhile, melt some butter in a pan over medium heat and cook the onions until they’re soft but still light in color, about 3 to 4 minutes. Stir the cooked onions into the oat mixture, then add the ground beef and allspice. Mix everything together gently until just combined—don’t overwork it. Lightly oil your hands and roll the mixture into small meatballs, about smaller than a golf ball, then place them on a baking sheet. Pop them in the oven for around 10 minutes until they’re heated through. Once they’ve cooled for a moment, heat a cast iron skillet over medium heat with a little oil and brown the meatballs in batches, turning them so they get nicely golden on all sides, which should take about 3 to 5 minutes per batch.