Swedish Meatballs



This was DELICIOUS!!!! Meatballs were super tender spices were perfect, nice and savory. Gravy was very good (I'm going to try less sour cream next time but I like a meatier gravy) I made the gravy with the dripping like it called for but I used the pan I fried meatballs in earlier which had even more drippy goodness in it. I served the meatballs over rice but I might try noodles sometime. A word of caution, try to pace yourself while eating these it's easy to inhale a couple dozen and these deserve to be savored!

Ingredients
    1 lb ground beef
    ¼ cup panko bread crumbs
    ¼ cup milk
    ½ cup chopped onion
    1 clove garlic minced
    1 tbsp. fresh oregano chopped or 1 tsp. dry oregano
    1 egg
    1 tbsp. olive oil
    5 tbsp. butter
    3 tbsp. flour
    2 cups beef broth (warmed up)
    1 cup heavy cream
    ½ tbsp. Worcestershire sauce
    1 tsp. Dijon mustard
    ½ tsp. kosher salt
    ½ tsp. pepper

Instructions
  • In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
  • In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
  • Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
  • In large bowl, combine ground beef sautéed onion, garlic and oregano.
  • Mix in salt, pepper and egg, combine until egg is mixed in.
  • Add bread crumbs to meat mixture and combine well.
  • Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
  • Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
  • On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
  • Don't overcrowd skillet with meatballs, work in batches.
  • Transfer meatballs to baking sheet and keep warm in oven while making sauce.
  • Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
  • Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
  • Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
  • Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.
  • Serve with egg or broad noodles or mashed potatoes.
Original Recipe >>> Swedish Meatballs @artandthekitchen.com

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