Don’t get your meatballs from a furniture store, make them yourself! These Swedish meatballs are so moist and tender you’ll be eating the whole batch in minutes. So make extra! They freeze well! Swedish meatballs are a staple recipe in my household, being my boyfriend’s favorite and all. I keep the freezer stocked with the meatballs to make quick meals for the two of us.
Ingredients:
For the meatballs:
1 lb ground beef
1 lb ground pork
1 T dijon
1 small onion, diced
¼ c. milk
2 cloves garlic, minced
1 tsp kosher salt
¼ tsp nutmeg
⅛ tsp allspice
¼ tsp white pepper
2 T minced parsley
1 egg
¾ c. panko bread crumbs
For the gravy:
2 c. beef broth
¾ c. half & half
1 T grape jelly
½ T dijon
Pinch black pepper
A few shakes worcestershire sauce
1 small onion, diced
16 oz sliced mushrooms
Salt to taste
3 tsp cornstarch
2 T water
2 tsp oil
Egg Noodles or Mashed Potatoes to serve
Directions:
Mix all meatball ingredients together well in a medium sized bowl. Shape into 2 Tbsp sized meatballs. Place evenly (not touching) on 2 sheet trays. Freeze or bake.
To bake: Preheat oven to 375 degrees Fahrenheit. Bake meatballs for about 20 minutes, or until they are 155 degrees Fahrenheit. To cook frozen meatballs, add an additional 5 minutes and check for doneness. Continue cooking until 155 degrees.
For the Gravy:
Heat oil in a larger sauce pan. Saute onions and mushrooms until cooked. Pour in beef broth and half and half. Heat until a light simmer. Stir in grape jelly, dijon, black pepper, and worcestershire sauce. In a small bowl, mix together cornstarch and water. Slowly add to gravy while whisking well. Sauce will thicken as it cooks for a few minutes. Taste and add salt as needed. Add meatballs and juices and enjoy over pasta or potatoes. Enjoy!
