Wednesday, January 6, 2010

swedish meatballs

As morbid as this may sound, Swedish Meatballs is my 'Day I Die' last meal. I've been using this recipe for over a year now and it's one of my favourite winter dinners. This meal is the sole reason I could never become vegetarian. I think it's the combination of meats that makes these meatballs so soft and delicious.

Swedish Meatballs
1 lb ground beef chuck
1 lb ground pork
3 cups panko breadcrumbs
1 1/2 cups whole milk

2 large eggs, lightly beaten
2 garlic cloves, minced
Salt & Pepper
1/4 tsp allspice

3 tbsp butter

1/3 cup all purpose flour

3 cups reduced sodium beef broth

Cooked egg noodles, chopped parsley for serving (optional)

1. Preheat oven to 475. In a large bowl, combine beef, pork, breadcrumbs, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper and allspice. Mix until just combined.

2. Using a rounded 1 tbsp measure for reach, form mixture into meatballs. Place onto two rimmed baking sheets; bake until golden brown and cooked through. 10 - 12 minutes, rotating half way through. At this point you can freeze the meatballs once they come to room temperature.

3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking for 1 minute (do not let darken). Gradually whisk in remaining cup of milk and add broth. Bring to a boil then reduce heat to a simmer until sauce has thickened slightly (2 - 3 minutes).
4. Serve over egg noodles and garnish with parsley.

I also love how many meals you can get out of this one recipe. We keep them in the freezer and then whip up the sauce the night we make the meal.

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