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PERFECT SWEDISH MEATBALLS RECIPE

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Recipe adapted from: SWEDISH MEATBALLS

Ingredients

Swedish Meatballs:

1 pound ground beef

1 pound ground pork

1/2 cup panko bread crumbs

2 tablespoons parsley minced

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 cup onion diced

1/4 teaspoon garlic powder

1/4 teaspoon pepper freshly ground

1 teaspoon salt

2 eggs

1 tablespoon olive oil

1 tablespoon butter

Swedish Meatball Sauce:

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups beef broth

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

salt and pepper to taste

Instructions
First, To make the Swedish Meatballs:
In a medium sized bowl combine ground beef, ground pork, panko bread crumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and eggs. Mix until combined.

Second, Roll into 24 meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter over medium high heat. Add enough meatballs to the hot pan so that there is space in between each of them (you will most likely have to cook them in batches). Cook, turning frequently, until brown on each side and cooked through. This should take about 8-10 minutes. Transfer to a plate and cover with foil. Continue cooking remaining meatballs until done, transferring to the foil covered plate.

To make the Swedish Meatball sauce:

First, Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

Second, Add the cooked meatballs back to the skillet and simmer over low heat for another 1-2 minutes. Serve over pasta, mashed potatoes, or rice.

French Onion Chicken Meatballs Recipe

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Recipe adapted from: French Onion Chicken Meatballs

INGREDIENTS

FOR THE MEATBALLS

2 tbsp. extra-virgin olive oil, for baking sheet

1 lb. ground chicken

1/2 c. shredded Gruyère

1/4 c. bread crumbs

2 tbsp. freshly chopped parsley

1 large egg, beaten

2 cloves garlic, minced

1 tsp. kosher salt

Freshly ground black pepper

FOR THE SAUCE

4 tbsp. butter

2 large onions, thinly sliced

2 cloves garlic, minced

2 c. low-sodium beef broth

2 tsp. freshly chopped thyme, plus more for garnish

Kosher salt

Freshly ground black pepper

1 1/2 c. shredded Gruyère

DIRECTIONS

First, Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.

Second, Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.

Third, Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.

Fourth, Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.