Swedish Meatballs
Ingredients
The meatballs
-
½
cup
panko bread crumbs
-
1
cup
buttermilk
-
1
pound
ground beef (85% lean)
-
1
pound
ground pork
-
1
large
egg (lightly beaten)
-
¾
cup
minced onion
-
¼
cup
capers (chopped)
-
2
tablespoons
Creole, whole grain, or dijon mustard
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
black pepper
-
3
cloves
garlic (finely minced or pressed)
-
2
tablespoons
fresh parsley (finely minced)
The gravy
-
4
tablespoons
butter
-
⅓
cup
all-purpose flour
-
3
cups
low-sodium beef broth
-
3-4
tablespoons
cream (optional but recommended)
-
to taste
none
salt and pepper
Instructions
- Soak the bread crumbs in buttermilk for 10 minutes.
- Add ground beef, pork, egg, onion, capers, mustard, salt, pepper, garlic, and parsley to the soaked bread crumbs and mix gently.
- Scoop the mixture into tablespoon-sized portions and shape into balls.
- Place the meatballs on a lined baking sheet and broil on low for 10-12 minutes until browned.
- In a saucepan, melt butter over medium-low heat, add flour, and whisk until smooth.
- Gradually add beef broth, whisking until smooth, then increase heat to medium and let the gravy simmer and thicken.
- Add the browned meatballs to the gravy and simmer for about 15 minutes.
- Stir in cream if desired and season with additional salt and pepper before serving.
Nutrition Facts (estimated)
Servings
50-60 small meatballs
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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