Swedish Meatballs

 

This recipe I found on the internet by Art and the Kitchen- my husband really liked this one and loved that it was from scratched.  I served it with mashed potatoes, another good recipe!

1 lb. ground beef

1/4 c. panko bread crumbs

1/4 c. milk

1/2 c. chopped onion

1 clove garlic, minced ( I used 2 )

1 Tbsp. fresh Oregano or 1 tsp. dry oregano

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 c. beef broth (warmed up)

1 c. heavy cream

1/2 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. pepper

*** 

1. In small bowl combine panko bread crumbs and milk.  Let sit for 10 min. until bread crumbs have soaked up milk.

2. In large skillet heat 1 Tbsp. olive oil with 1 Tbsp. butter, medium heat

3. Add onions and sauté until translucent, about 5 min. , add garlic and oregano and sauté for another 1 -2 min.

4. In large bowl, combine ground beef, the sauteed onion, garlic and oregano.

5. Mix in salt, pepper and egg combine until egg is mixed in.

6. Add bread crumbs to meat mixture and combine well.

7. Use a Tbsp. or scoop to make equal sized meatballs  Makes about 20

8. Reheat skillet used to sauté onion mixture, adding a bit more olive oil and butter if needed.

9. On medium heat, brown meatballs on all sides, carefully turning so they don't break apart.

10. Don't overcrowd skillet with meatballs, work in batches.

11. Transfer meatballs to baking sheet and keep warm in oven while making sauce.

12. Add 4 Tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.

13. Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.

14. Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens a bit.

15. Add meatballs into sauce, cover and simmer on low heat for about 10 min.

16. Serve with egg or broad noodles or mashed potatoes.