Swedish Meatballs

Swedish Meatballs

Serves 4
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
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Directions
  1. Preheat oven to 400°.
  2. In a large mixing bowl, whisk together breadcrumbs, salt, garlic powder, pepper, ½ of the allspice and ½ of the nutmeg.
  3. Stir in milk; let stand for 10 min.
  4. Add beef, pork, egg, onion and parsley to the bowl; using your hands, mix thoroughly until well blended (do not overmix).
  5. Using damp hands, shape mixture into 20-22 evenly sized meatballs (about 1 ¾-2" in diameter).
  6. Arrange meatballs on a rimmed baking sheet lined with parchment paper; spray with cooking spray.
  7. Bake in preheated oven until done (about 25 min.). Remove from oven; keep warm.
  8. In a large skillet, melt butter over medium heat. Whisk in flour until smooth; cook and stir for 1 min.
  9. Slowly whisk in broth and cream.
  10. Stir in Worcestershire sauce, mustard, and remaining allspice and nutmeg.
  11. Reduce heat to medium-low; simmer until sauce starts to thicken.
  12. 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.