Swedish Meatballs
Found in
Main Dishes
Ingredients
⅔ cup
plain breadcrumbs
½ tsp.
kosher salt, plus more for seasoning the sauce
½ tsp.
garlic powder
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the sauce
½ tsp.
ground allspice, divided
½ tsp.
ground nutmeg, divided
¾ cup
milk
1 lb.
Kowalski's Certified Humane 93% Lean Ground Beef
½ lb.
Kowalski's Naturally Raised Ground Pork
1
egg
¼ cup
finely chopped onion
1 tbsp.
finely chopped parsley, plus more for garnish, if desired
- Kowalski's Extra Virgin Olive Oil Cooking Spray
4 tbsp. (½ stick)
Kowalski's Unsalted Butter
3 tbsp.
flour
2 cups
chicken broth
1 cup
heavy cream
1 tbsp.
Worcestershire sauce
1 tsp.
Dijon mustard
Directions
- Preheat oven to 400°.
- In a large mixing bowl, whisk together breadcrumbs, salt, garlic powder, pepper, ½ of the allspice and ½ of the nutmeg.
- Stir in milk; let stand for 10 min.
- Add meat, egg, onion and parsley to the bowl; using your hands, thoroughly mix until well blended (do not overmix).
- Form 20-22 (1 ¾-2") balls using slightly wet hands; arrange on a baking sheet lined with parchment paper.
- Spray meatballs with cooking spray; bake in preheated oven until done (about 25 min.). Set aside; keep warm.
- In a large skillet, melt butter over medium heat; whisk in flour until smooth.
- Cook and stir for 1 min.; slowly whisk in broth and cream.
- Stir in Worcestershire sauce, mustard, and remaining allspice and nutmeg.
- Reduce heat to medium-low; simmer until sauce starts to thicken.
- Season sauce with salt and pepper to taste; add cooked meatballs to the skillet and cook until hot (1-2 min.).
Tasty Tip:
- If desired, freeze meatballs in a single layer for up to 2 months. To serve, thaw for up to 36 hrs. in the refrigerator.
