Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup regular breadcrumbs (I use Progresso Plain)

  • 1/2

    cup milk

  • 2

    tablespoons cream

  • 1

    large egg

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon allspice

  • 1/4

    teaspoon nutmeg

  • 1

    tablespoon minced fresh parsley

  • 1

    tablespoon butter

  • 1

    tablespoon oil

  • 1/2

    medium yellow onion, minced

  • 1

    large clove garlic, minced

  • 1

    pound ground chicken or pork

  • 1 1/2

    pound ground chuck

  • For the Sauce:

  • 6

    tablespoons butter

  • 1/3

    cup all-purpose flour *See NOTE for an optional thickener.

  • 1

    (14.5 oz) less sodium beef broth

  • 1

    (14.5 oz) less sodium chicken broth

  • 1

    cup heavy cream

  • 3/4

    cup sour cream

  • 1

    teaspoon Beef Instant Bouillon Granules (I use Wyler’s)

  • 1

    tablespoon low-sodium soy sauce

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon cider vinegar

  • 1

    tablespoon granulated sugar

  • 1/2

    teaspoon freshly ground black pepper

  • Salt, if needed. Taste first.

  • 1-2

    tablespoons minced fresh parsley

  • Optional: Lingonberry Jam or Cranberry Sauce

Directions

For the Meatballs: Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 400F. In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes. Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture. Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center. For the Sauce: While meatballs are cooking, prepare the sauce. **See NOTE before reading further Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently. Serve over egg noodles, mashed potatoes or macaroni. If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional. Enjoy! *NOTE: For an optional thickener: Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: