Swedish Meatballs

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Original recipe from Martha Stewart

kept bysimbakins
recipe by

print

Ingredients:

1 pound ground beef chuck
1 pound ground pork
3 cups panko breadcrumbs
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
cooarse salt and ground pepper
1/4 teaspoon ground allspice
3 tablespoon butter
1/3 cup all-purpose flour
3 cups canned reduced-sodium beef broth
cooked egg noodles
chopped parsley, for serving
lingonberry jam

Preheat oven to 475 degrees F.
In a large bowl, combine, beef, pork, breadcrumbs, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice.
Mix until well combined.
Using a rounded 1 tablespoon measure for each, form mixture into meatballs ( you should have about 48 meatballs).
Place meatballs onto two rimmed baking sheets.
Bake meatballs until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through baking.
Meanwhile, to make the sauce, melt butter over medium-high heat.
Add flour, cook, whisking, 1 minute (do not darken).
Gradually whisk in remaining milk and the broth; bring to a boil.
Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes.
Transfer to a large bowl.
Using a slotted spoon, add meatballs to the bowl with the sauce; gently toss to combine.
Serve over noodles, garnish with parsley.
Serve ligonberry jam on the side.