"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Jensen

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
¼ c. panko bread crumbs
1 tablespoon parsley, chopped
¼ tsp. ground allspice
¼ tsp. ground nutmeg
¼ c. onion, finely chopped
½ tsp. Garlic Powder
⅛ tsp. Pepper
½ tsp. salt
1 egg
1 tbsp. olive oil

4 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
*1 onion, chopped fine and sautéed
*2 – 3 tsp. chopped garlic
salt and pepper to taste

INSTRUCTIONS
· In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
· Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1
· side and cooked throughout. Transfer to a plate and cover with foil.
· 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. Salt and pepper to taste.
· Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Directions:
Directions:
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 T. butter.
Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Number Of Servings:
Number Of Servings:
6

 

 

 

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