Swedish Meatballs
Tender Swedish meatballs are made with a mixture of beef and pork and served in a savory brown gravy. Delicious over mashed or boiled potatoes, or pasta!
Servings -60 small meatballs
Ingredients
- 1/2 cup panko bread crumbs
- 1 cup buttermilk
- 1 pound ground beef 85% lean
- 1 pound ground pork
- 1 egg lightly beaten
- 3/4 cup minced onion
- 1/4 cup capers chopped
- 2 tablespoons Creole whole grain, or dijon mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic finely minced or pressed
- 2 tablespoons finely minced fresh parsley
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium beef broth
- 3 - 4 tablespoons cream optional but recommended
- salt and pepper to taste
Instructions
- Line a rimmed baking sheet with foil. Set aside.
- Combine bread crumbs and buttermilk in a large bowl and allow to stand for 10 minutes. Add beef, pork, egg, onion, capers, mustard, salt, pepper, garlic, and parsley and combine gently with your hands.
- Using a cookie scoop, scoop meat mixture into tablespoon-sized portions and shape into balls. Place on prepared baking sheet and broil 10-12 minutes on low or until meatballs are brown on top.
- While meatballs are browning, melt butter in a large saucepan over medium-low heat. Add flour and whisk until smooth. Add about 1 cup beef broth and whisk together until completely smooth. Add remaining beef both and increase heat to medium so the gravy begins to simmer and thicken. Add browned meatballs and simmer about 15 minutes. Remove from heat and, if desired, stir in cream. Season with additional salt and pepper, if needed.
- Serve with chopped fresh parsley; boiled red potatoes tossed with butter, salt, and pepper; and lingonberry or whole cranberry sauce.
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