up and keep their shape before we start frying in that same carbon steel skillet wiped clean with NUMBER_TOKEN tablespoons of melted butter these guys are really small so by the time they're browned all over they should be cooked through but if they're not you can finish them in the oven the bigger concern here is burning the butter we're going to use the butter to build the sauce so we don't want it to burn the sheer amount of meat and moisture in this pan should help prevent that from happening but don't overdo it with the heat keep your wits about you and don't be afraid to finish these guys in the oven once they're either cooked through or you're ready to build the sauce it's time to extract these guys from the situation and build a roux and all that beautiful melted butter so we're adding two tablespoons of flour to the pan and whisking it in with all that delicious fat cooking for one to two minutes until the raw flour smell dissipates and then slowly streaming in one cup of beef stock preferably homemade if you don't have homemade better than bullion is a great alternative stream that in in little splashes whisking constantly and incorporating fully before adding any more this is going to help prevent lumps from farming in your gravy once all the stock's been added we're gonna add two tablespoons of heavy cream whisking until completely incorporated and then this is not traditional but both to darken the color and add a little bit of flavor i like to add a teaspoon or two of soy sauce which generally speaking works great with gravies of any kind season with a little pinch of kosher salt a little sprinkle of white pepper and a few twists of freshly ground black pepper then we're gently simmering this guy for three to five minutes until it reaches a nice thick coat the back of a spoon consistency tasting for seasoning before serving speaking of which it's finally time to eat all the delicious smells we've been making plating up with our mashed potatoes meatballs lingonberry or cranberry jam some of our quick pressed pickles and of course a whole lot of our rich savory flavorful gravy you can finish cooking the meatballs in the sauce but i think this looks a whole lot nicer make sure you hit both the meatballs and the potatoes optionally hit with a little garnish of fresh parsley and job done swedish meatballs better than you can get at any furniture store that's a bavish guarantee all it needs is some delicious wine from today's sponsor bright sellers bryce ellers matches you with one you'll love based on a quick and simple NUMBER_TOKEN question quiz and ships your personalized box right to your door their wine education cards for each bottle provide information like tasting notes suggested pairings serving temperature and origin and this presents us the opportunity to make glug the swedish mulled wine typically served with swedish meatballs this petite syrah should do the trick with its notes of fruit and black pepper go ahead and drop the entire bottle into a large saucepan along with the peel and juice of one large orange and then in either a cheesecloth or this tea infuser we're gonna place two sticks of cinnamon two whole cloves and five green cardamom pods or drop that in and realize at this point that you
START_SPONSOR_TOKEN that's a bavish guarantee all it needs is some delicious wine from today's sponsor bright sellers bryce ellers matches you with one you'll love based on a quick and simple NUMBER_TOKEN question quiz and ships your personalized box right to your door their wine education cards for each bottle provide information like tasting notes suggested pairings serving temperature and origin END_SPONSOR_TOKEN