Ingredients: |
Ingredients: 1 lb ground beef
1 lb ground pork
½ cup Panko
½ milk to make a “panade” – Link below. Liquid always matches the bread amount.
¼ tsp allspice
½ tsp nutmeg
1 Onion, chopped (about ½ cup)
2-3 cloves garlic, minced
2 tsp kosher salt
1-2 tsp pepper
2 eggs
Gravy:
6 Tbsp butter
6 tbsp flour
4 cups beef broth
1 tbsp Worcestershire
1 tbsp Dijon Mustard
¼ tsp all spice
¼ tsp nutmeg
2 Tbsp lemon juice
½ cup half and half
¼ to ½ cup sour cream
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Directions: |
Directions:Meatballs:
Heat oven to 475. In a small bowl combine milk and panko and stir until combined. Let rest and stir again. In another bowl, combine ground beef, allspice, nutmeg, salt, pepper, onion, and egg until combined. Add in milk/breadcrumb mixture. Form into balls and bake on a rack placed in a rimmed baking sheet for 20 minutes or until well browned.
Gravy/Sauce Stove Method:
Melt butter over medium heat (can do a combo of butter and oil). Also, adjust the heat according to your stove. Add flour and whisk until browned. Slowly stir in the broth until combined and then stir in the half and half. Then, add in the Worcestershire, Dijon mustard, and spices and cook until thickened. Add salt, pepper, and/or bouillon to taste.
When the meatballs are done add to the skillet with the sauce. Simmer for about 5 minutes.
Crock pot (good to use if meatballs are already cooked and frozen. Also good to take somewhere!):
Cook the gravy on the stove per instructions above. Add frozen or cooked meatballs to crock pot. You can spritz or brush oil in crock pot if desired. Cook both meatballs and gravy (without dairy) on high for 2 hours or low for 4-5 hours. Add in the ½ & ½ and sour cream right before serving. Adjust seasonings as needed.
Both Methods: garnish with parsley and serve with egg noodles or whatever you like! |
This recipe for Swedish Meatballs is from