Friday, January 3, 2014

Swedish Meatballs

It's been awhile since I've made Swedish Meatballs and I hate to admit it but the last time that I did, I used a mix that you buy at the grocery store.  It was time to change that and start from scratch so I could have a preservative-free and hopefully healthier version of them while still having lots of flavor.





Swedish Meatballs

1# extra lean ground beef
1/2# ground pork
1 cup Panko bread crumbs
1/2 cup milk
1/4 cup onions, minced fine
Salt and freshly ground pepper to taste

Sauce

pan drippings
1 cup beef stock
2 tbsp flour
1/2 cup sour cream
3/4 cup milk
1 tbsp parsley
1/4 tsp paprika
Salt and freshly ground pepper to taste


Combine all the ingredients for the meatballs.  Roll into 1 1/4" balls and brown on all sides.  Place in a baking dish and finish cooking in oven at 325°.  In the frying pan, mix in half of beef stock with drippings and whisk in the flour.  Add in remainder of stock, sour cream and milk.  Stir in parsley, salt and freshly ground pepper.  Heat and allow to thicken slightly.  Serve over mashed potatoes or cooked noodles.