"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Yondrick
Added: Thursday, February 16, 2017

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Instructions

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minutes Prep 30 Minutes Cooking

 

 

 

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