Beef - Swedish Meatballs

By BlueSchmoo

Waterless Skillet Recipe - I use a Kitchencraft Waterless Skillet

Ingredients

• 1 pound (460 g) ground chuck*
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh basil, chopped (or 1/4 tsp dried)
• 1/4 teaspoon oregano
• 1/4 teaspoon fresh parsley, chopped (or 1/8 tsp dried)
• 2 tablespoons tomato paste
• 1/2 cup ketchup
• 1/4 cup ginger ale
• 1 8 ounce can evaporated milk
• 1 cup beef broth (or homemade beef stock)

Details

Adapted from healthcraft1.com

Preparation

Step 1

In large mixing bowl, combine ground chuck, egg, garlic powder, basil, oregano and parsley. Mix thoroughly, and form into 1-inch (2.5 cm) size meatballs.

Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the meatballs in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan and brown on other side until meatballs release easily from the skillet, check after 3 minutes, watch that they don't get too brown and begin to burn.

While the meatballs are browning, in the medium mixing bowl, combine tomato paste, ketchup, ginger ale, evaporated milk and beef stock. When meatballs are browned on all sides, pour mixture into the skillet. Reduce the heat to low, cover with the vent closed, and simmer 10 minutes.