Swedish Meatballs

 
quinoa meatballs.jpg

INGREDIENTS

2 LBS PREMIUM GROUND RAIKES BEEF
1/2 CUP PANKO BREAD CRUMBS
1/2 SMALL ONION (FINELY CHOPPED)
1/4 TSP ALLSPICE
1/2 TSP NUTMEG
1 TSP GARLIC POWDER
1 TSP SALT & PEPPER
2 EGGS
3 TBSP OLIVE OIL

SAUCE: 

5 TBSP BUTTER
3 TBSP FLOUR
2 CUPS BEEF BROTH
1 CUP HEAVY CREAM
1/2 TSP NUTMEG
1 TBSP WORCESTERSHIRE
1 TSP DIJON MUSTARD

COOKING INSTRUCTIONS

In a bowl mix together ground beef, panko, onion, allspice, nutmeg, garlic powder, salt, pepper, and eggs. Shape into desired ball size.

Heat olive oil in large skillet. Add the meatballs and cook until lightly browned. Be careful to not overcrowd the pan or they will not brown. Once done, place meatballs on a cookie sheet to cool.

For the sauce, melt butter in a large stock pot or sauce pan. Then add the flour, mixing until combined to a make a roux. Next add in the broth while stirring (to avoid lumps), continue cooking until sauce has slightly thickened. Add the Worcestershire and Dijon mustard, making sure to mix well. Lower the heat and add the heavy cream.

Lastly, add the meatballs to the sauce and heat through. If desired top with finely chopped parsley. Serve over rice or egg noodles. Also makes a great appetizer!


 

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