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Swedish Meatballs

Updated: Sep 16, 2020

These swedish meatballs are full of classic ingredients, but together they somehow form magic. The trick to a light, almost fluffy meatball is to not over-mix the ingredients. Just blend it all together fast and know that less is more when mixing the meatball ingredients. Meatballs shown below without the sauce. This is an easy dish. My 10-year-old loves to help me make this! #sonomnom4u #swedishmeatballs


Swedish Meatballs


All Ingredients:

8 oz ground pork

8 oz. ground beef

1/2 cup heavy cream

1 small onion, minced

1 egg, beaten

1 tsp allspice (or nutmeg)

1/2 cup fresh bread crumbs (or packaged)

2 cups beef broth

4 TBSP butter

3 TBSP flour

1/2 cup heavy cream

1 tsp soy sauce

1 package of store bought egg noodles.

2 cups beef broth

4 TBSP butter

3 TBSP flour

1/2 cup heavy cream

1 tsp soy sauce


BOIL THE NOODLES ACCORDING TO DIRECTIONS ON THE PACKAGE. DRAIN, and drizzle and toss with olive oil. SET ASIDE.


Meatballs:

8 oz ground pork

8 oz. ground beef

1/2 cup heavy cream

1 small onion, minced

1 egg, beaten

1 tsp allspice (or nutmeg)

1/2 cup fresh bread crumbs (or packaged)


To make the meatballs:

Preheat oven to 375° F

Line a large baking tray with parchment paper and a baking rack.


In a large bowl, mix breadcrumbs and heavy cream. let sit 5 minutes. Add allspice/nutmeg and mix completely Add onion, egg, pork, and beef and mix it until it is blended. Don't over mix, though!


Take a well rounded TBSP of the meat mix and roll it into your hands to form a meatball that is about 1"-1-1/2" diameter. Place meatball on baking rack on the baking sheet lined with parchment. Repeat until all meatballs are formed.

Bake approximately 20-25 minutes until meatballs are sizzling and 160°F internal temperature. Remove from oven. Set aside.


Sauce:

2 cups beef broth

4 TBSP butter

3 TBSP flour

1/2 cup heavy cream

1 tsp soy sauce


To make the sauce:

In a medium saucepan, melt 4 TBSP butter. When butter is melted, add flour and stir until blended. Add beef broth and soy sauce. Stir utnil completely smooth. Let boil until sauce thickens. Turn heat to low and stir in heavy cream. Serve hot over freshly baked meatballs on top of egg noodles.


To make the dish:

Serve meatballs over egg noodles with a scoop of hot sauce over them and a sprinkle of fresh chopped parsely right over the top of it.


NOTE: You can cook the meatballs in a pan with melted butter if you would like. I prefer baking them so they remain round and cook more evenly.








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