Swedish Meat balls

Swedish Meat Balls

How did we land on this recipe today? Well, I had one pound of mince in the fridge and I already made pineapple chicken for tonight's dinner for my family. I can not have too much sweet so I knew I would have to make something else for me. I like a nice gravy, and I wanted something I can freeze for the future and I wanted to be able to have it on rice, as I am making rice for my family.

I used the recipe below as a frame. I always adapt things to whatever I have in the fridge. For example, I did not have a cup of cream, but I had some buttermilk and about a quarter cup of whipping cream. The next time I make it I will place everything in the food processor so it all gets more incorporated and softer. I used Italian bread crumbs, not panko. I had chicken broth so that is what I used instead of beef. Beef would have been better, but the chicken broth was amazing regardless.

The recipe uses one pound of beef mince. I think any ground meat will work. I had the mince, so that is what I used. I made about 15 meatballs. So based on that it is an economical meal. It could easily feed four adults. It would be good on pasta as well, or polenta.

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions:

2. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
3. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
4. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
5. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.