I realise that Kangaroo is not authentic for Swedish meatballs but I had it already. You could easily substitute ground beef and it will still be delicious.
Also, I use home made chicken broth which is very not salty so if you are using store bought, you might want to reduce the salt.
- Preheat oven to 350 degrees.
- Crumble the White Bread and place in a small bowl. Mix in the cream and let until the bread absorbs the cream (about 10 minutes).
- Meanwhile, mince the White Onion.
- Melt 1 tablespoon of Butter in a skillet over medium heat. Add the minced Onion, cook and stir until the onion turns light brown (about 10 minutes).
- Place the cooked Onion in a large mixing bowl. Add the Ground Kangaroo, Ground Pork, Egg, Brown Sugar, Kosher Salt, Ground Black Pepper, Ground Nutmeg, Ground Allspice, and Ground Ginger. Mix together with your hands.
- Lightly mix in the crumbled Bread and Cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Meanwhile, pinch off about 1 – 2 tablespoons of meat mixture and form in to a ball and set aside. Repeat until all of the meat is formed into meatballs.
- Place the meatballs into the hot skillet and cook until the outsides are brown, flipping occasionally (about 5 minutes).
- Place the browned meatballs into a deep baking dish. Pour in the Chicken Broth, and cover with foil. Save the pan drippings.
- Bake in the preheated oven until tender (about 40 minutes).
- Towards the end of the baking, start to make the gravy. Pour the pan drippings from the meatballs into a sauce pan over medium heat.
- Whisk the Flour into the pan drippings until smooth.
- Gradually whisky in Beef Broth to make a total of 2 1/2 cups of gravy.
- Bring the gravy to a simmer, whisking constantly until thick (about 5 minutes).
- Just before serving whisk in the Sour Cream. Taste. Season to taste with Salt and Black Pepper.
- Serve with gravy over the meatballs.