Swedish Meatballs Gravy: the creamy, savory sauce that elevates simple meatballs into a comforting and unforgettable meal. Have you ever wondered what makes Swedish meatballs so incredibly delicious? It’s not just the perfectly seasoned meatballs themselves, but the rich and velvety gravy that blankets them, creating a symphony of flavors in every bite.
This iconic dish has a fascinating history, believed to have been brought to Sweden by King Charles XII in the early 18th century after his travels in the Ottoman Empire. While the meatballs themselves are a delightful blend of ground meats and spices, the gravy is the true star. It’s a testament to the power of simple ingredients transformed into something truly special.
People adore Swedish Meatballs Gravy for its comforting warmth and satisfying texture. The creamy sauce, often infused with beef broth, cream, and a hint of Dijon mustard, perfectly complements the savory meatballs. It’s a dish that’s both elegant enough for a dinner party and comforting enough for a cozy night in. Plus, it’s surprisingly easy to make, making it a weeknight winner. So, let’s dive into the secrets of creating the perfect Swedish Meatballs Gravy, a recipe that’s sure to become a family favorite!
Ingredients:
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 packet taco seasoning (low sodium preferred)
- 1/2 cup water
- 1 (10-inch) burrito-size flour tortilla
- 6 (6-inch) street taco-size flour tortillas
- 1/2 cup nacho cheese sauce (store-bought or homemade)
- 1/2 cup sour cream
- 1/4 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup guacamole (store-bought or homemade)
- 2 tablespoons vegetable oil or avocado oil
- Optional: Jalapeños, diced onions, black olives, hot sauce
Preparing the Ground Beef:
Okay, let’s get started with the heart of our Crunchwrap the seasoned ground beef. This is where the flavor really starts to build, so pay attention to the details!
- Heat Your Blackstone: Preheat your Blackstone griddle to medium-high heat. You want it hot enough to sear the beef but not so hot that it burns the seasoning. A good way to test is to flick a few drops of water onto the surface; they should sizzle and evaporate quickly.
- Brown the Ground Beef: Add the vegetable oil or avocado oil to the preheated griddle. Once the oil is shimmering, add the ground beef. Use a spatula to break the beef into smaller pieces as it cooks. This will help it cook evenly and prevent large clumps.
- Cook Thoroughly: Continue cooking the ground beef, stirring frequently, until it is browned and no longer pink. This usually takes about 7-10 minutes, depending on the thickness of the beef. Make sure to break up any remaining large pieces as you go.
- Drain Excess Grease (Optional): If your ground beef is particularly fatty, you may want to drain off some of the excess grease. You can do this by carefully tilting the griddle and using a spatula to push the beef to one side, allowing the grease to drain into a disposable container. However, a little bit of grease adds flavor, so don’t drain it all!
- Add Taco Seasoning and Water: Once the beef is browned and drained (if necessary), add the taco seasoning and water. Stir well to combine, ensuring that the seasoning is evenly distributed throughout the beef.
- Simmer and Thicken: Reduce the heat to medium-low and let the beef simmer for about 5-7 minutes, or until the water has evaporated and the sauce has thickened slightly. Stir occasionally to prevent sticking. The mixture should be moist but not watery.
- Taste and Adjust: Give the seasoned beef a taste and adjust the seasoning as needed. If you prefer a spicier flavor, add a pinch of cayenne pepper or a dash of your favorite hot sauce. If it’s too salty, add a squeeze of lime juice to balance the flavors.
- Keep Warm: Once the beef is seasoned to your liking, remove it from the griddle and keep it warm in a covered bowl or pot until you’re ready to assemble the Crunchwraps.
Preparing the Other Components:
While the beef is simmering, let’s get the other ingredients ready. This will make the assembly process much smoother and faster.
- Prepare the Nacho Cheese: If you’re using store-bought nacho cheese, heat it according to the package directions. If you’re making homemade nacho cheese, prepare it now and keep it warm.
- Prepare the Sour Cream: Place the sour cream in a bowl and set aside. You can thin it out slightly with a tablespoon of milk or water if you prefer a thinner consistency.
- Prepare the Lettuce and Tomatoes: Wash and dry the lettuce and tomatoes. Shred the lettuce and dice the tomatoes into small pieces. Place them in separate bowls.
- Shred the Cheese: If you’re using block cheese, shred the cheddar and Monterey Jack cheese. You can also use pre-shredded cheese for convenience. Place them in separate bowls or combine them in one bowl.
- Prepare the Guacamole: If you’re using store-bought guacamole, open the container and set it aside. If you’re making homemade guacamole, prepare it now.
- Warm the Tortillas (Optional): Warming the tortillas slightly will make them more pliable and easier to fold. You can warm them on the griddle for a few seconds per side, or in the microwave for a few seconds.
Assembling the Crunchwraps:
Now for the fun part putting it all together! This is where your culinary creativity can really shine.
- Lay Out the Large Tortilla: Place the 10-inch burrito-size flour tortilla on a clean, flat surface.
- Spread Nacho Cheese: Spread a thin layer of nacho cheese sauce in the center of the tortilla, leaving about an inch of space around the edges. This will act as a “glue” to hold the other ingredients in place.
- Add Seasoned Ground Beef: Spoon a generous portion of the seasoned ground beef on top of the nacho cheese. Spread it evenly over the cheese layer.
- Add Sour Cream: Dollop a spoonful of sour cream on top of the ground beef. Spread it gently to cover the beef.
- Add Lettuce and Tomatoes: Sprinkle shredded lettuce and diced tomatoes over the sour cream.
- Add Shredded Cheese: Sprinkle shredded cheddar and Monterey Jack cheese over the lettuce and tomatoes.
- Add Guacamole: Add a spoonful of guacamole on top of the cheese.
- Add the Small Tortilla: Place one of the 6-inch street taco-size flour tortillas on top of the guacamole. This will act as a barrier to prevent the other ingredients from making the large tortilla soggy.
- Fold the Large Tortilla: Now comes the tricky part folding the Crunchwrap. Starting at one edge of the large tortilla, fold a small section of the tortilla towards the center, covering the small tortilla. Continue folding around the entire tortilla, overlapping each fold slightly, until you have a hexagon shape.
- Repeat: Repeat steps 1-9 for the remaining Crunchwraps.
Cooking the Crunchwraps on the Blackstone:
Time to get that golden-brown, crispy exterior that makes a Crunchwrap so irresistible!
- Prepare the Blackstone: Ensure your Blackstone griddle is clean and preheated to medium heat. You don’t want it too hot, or the tortillas will burn before the filling is heated through.
- Add Oil: Lightly brush the griddle with vegetable oil or avocado oil. This will help the Crunchwraps brown evenly and prevent them from sticking.
- Place Crunchwraps on the Griddle: Carefully place the folded Crunchwraps on the preheated griddle, seam-side down. This will help seal the folds and prevent them from opening up during cooking.
- Cook Until Golden Brown: Cook the Crunchwraps for about 3-4 minutes per side, or until they are golden brown and crispy. Use a spatula to gently press down on the Crunchwraps as they cook. This will help them cook evenly and create a nice, flat surface.
- Check for Doneness: To ensure that the filling is heated through, you can insert a thermometer into the center of the Crunchwrap. The internal temperature should reach at least 165°F (74°C).
- Remove from Griddle: Once the Crunchwraps are golden brown and crispy, remove them from the griddle and place them on a cutting board.
- Cut and Serve: Let the Crunchwraps cool for a minute or two before cutting them in half with a sharp knife. This will prevent the filling from spilling out. Serve immediately and enjoy!
Tips and Variations:
Want to customize your Crunchwrap? Here are a few ideas to get you started:
- Spicy Crunchwrap: Add diced jalapeños to the filling, or use a spicy taco seasoning. You can also drizzle hot sauce over the finished Crunchwrap.
- Vegetarian Crunchwrap: Substitute the ground beef with black beans, pinto beans, or seasoned tofu.
- Chicken Crunchwrap: Use shredded chicken instead of ground beef. You can use rotisserie chicken for convenience, or cook your own chicken breasts and shred them.
- Steak Crunchwrap: Use thinly sliced steak instead of ground beef. Marinate the steak for extra flavor.
- Breakfast Crunchwrap: Fill the Crunchwrap with scrambled eggs, bacon, sausage, and cheese.
- Add a Tostada: For extra crunch, place a tostada shell between the beef
Conclusion:
So, there you have it! This Blackstone Crunchwrap recipe is more than just a meal; it’s an experience. The combination of textures the crispy tortilla, the warm fillings, and the cool toppings creates a symphony of flavors that will have you craving more. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, whether you’re cooking for yourself, your family, or a whole backyard barbecue.
But why is this Blackstone Crunchwrap a must-try? It’s all about the sear! Cooking it on the Blackstone griddle gives the tortilla that incredible, golden-brown crispiness that you just can’t achieve in a pan. That perfect crunch is what elevates this dish from ordinary to extraordinary. Plus, the Blackstone allows you to cook multiple Crunchwraps at once, making it ideal for feeding a hungry group.
And the best part? This recipe is incredibly versatile! Feel free to experiment with different fillings to create your own signature Crunchwrap. Craving something spicier? Add some jalapeños or a dash of hot sauce to the ground beef. Want a vegetarian option? Swap the beef for seasoned black beans or grilled vegetables. You could even try using shredded chicken or carnitas for a different protein twist.
Serving Suggestions and Variations:
* Serve your Blackstone Crunchwrap with a side of guacamole and sour cream for dipping.
* Add a sprinkle of cotija cheese or a drizzle of queso fresco for extra flavor.
* For a lighter meal, serve it with a fresh salad.
* Try different cheeses! Pepper jack, Monterey Jack, or even a sharp cheddar would all be delicious.
* Experiment with different sauces! Chipotle mayo, sriracha mayo, or even a simple ranch dressing would all be great additions.
* For a breakfast version, fill it with scrambled eggs, bacon, and cheese.Don’t be afraid to get creative and make this recipe your own! The possibilities are endless. I truly believe that once you try this Blackstone Crunchwrap, it will become a regular part of your cooking repertoire. It’s the perfect weeknight meal, a fun weekend treat, or even a great option for tailgating or camping.
I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. The Blackstone griddle really makes all the difference, creating that perfect, crispy exterior that takes this Crunchwrap to the next level.
So, fire up your Blackstone, gather your ingredients, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience! I would absolutely love to hear what you think of this recipe and see your own creative variations. Tag me in your photos on social media and let me know what fillings you used. Happy cooking, and happy crunching! I can’t wait to see your Blackstone Crunchwrap creations! Let me know if you have any questions, and I’ll do my best to help. Enjoy!
Blackstone Crunchwrap: The Ultimate Recipe for Outdoor Cooking
Layers of seasoned ground beef, nacho cheese, crispy tostadas, sour cream, lettuce, and tomatoes, all wrapped in a large tortilla and griddled to golden perfection on a Blackstone.
Ingredients
- 1 large flour tortilla
- 1/2 lb ground beef
- 1 packet taco seasoning
- 1/4 cup nacho cheese sauce
- 1/4 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1 tostada shell
- Cooking oil or spray
Instructions
“`html- Preheat your Blackstone griddle to medium-high heat.
- In a large bowl, mix together the ground beef, taco seasoning, and water.
- Form the beef mixture into thin patties that are slightly larger than the tortillas.
- Place the beef patties on the preheated griddle and cook for 3-4 minutes per side, or until cooked through.
- While the beef is cooking, prepare the other ingredients: shred the lettuce, dice the tomatoes, and warm the nacho cheese sauce.
- Once the beef is cooked, remove it from the griddle and set aside.
- Place a large tortilla on the griddle.
- Spread a layer of nacho cheese sauce on the tortilla.
- Top with a beef patty, shredded lettuce, diced tomatoes, sour cream, and a crispy tostada shell.
- Place a smaller tortilla on top of the tostada shell.
- Fold the edges of the large tortilla towards the center, creating a hexagonal shape.
- Place the crunchwrap seam-side down on the griddle and cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove from the griddle, let cool slightly, and enjoy!
“`
Notes
- For best results, use a tortilla that is at least 12 inches in diameter.
- Feel free to customize the fillings to your liking.
- Be careful when flipping the crunchwrap on the Blackstone, as the fillings can sometimes spill out.
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