Smoked Swedish Meatball Stew

Serves 4 – 6

Meatballs

⅓ cup panko bread crumbs

½ cup whole milk

1 free-range egg

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced dill

2 garlic cloves, minced

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

½ a medium onion, finely chopped

¼ teaspoon freshly cracked black pepper

½ teaspoon kosher salt

1 pound best quality ground beef

½ pound best quality ground pork

Stew

1/4 cup butter

1/4 cup flour

3 cups beef stock

1 cup heavy cream

Zest of 1/2 lemon

1 tablespoon Worcestershire sauce

1 teaspoon dijon mustard

1 1/2 pounds halved baby potatoes

1/4 cup dill leaves

1/4 cup minced fresh chives

2 cups cooked peas

1/2 cup crème fraîche

Sea salt and cracked black pepper

Preheat your Traeger Grill to 185 degrees F (add super smoke if your grill has that option). In a bowl, combine your breadcrumbs and milk, mix and let sit for 5 minutes, then add all of your meatball ingredients, a good pinch of salt and pepper, then shape and form into meatballs. Place on the grill and smoke for 30 minutes.

Heat a deep pan over medium-heat and add butter. When melted, whisk in the flour and cook until nutty, then add garlic. Whisk in the stock and cream, add the Worcestershire, lemon zest, Dijon, a good pinch of salt, potatoes, and your meatballs. Let simmer away over medium heat until the sauce is thickened and the potatoes are cooked through.

Plate up with peas, crème fraîche, dill, chives, and a crack or two of black pepper. Delicious!