Swedish meatballs can totally be a weeknight dinner if you use my easy method to cook them!
By Erica Kastner of Buttered Side Up.
- FOR THE MEATBALLS:
- 2 Large eggs, lightly beaten
- ¼ cups Milk
- 1 pound Ground beef
- 1 pound Minced pork
- 1 cup Panko breadcrumbs
- 2 teaspoons Unrefined sea salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoons Ground nutmeg
- FOR THE SAUCE:
- 5 tablespoons Salted butter
- 5 tablespoons All purpose flour
- 1-½ tsp Unrefined sea salt
- ½ teaspoon Freshly ground black pepper
- 4 cups Whole milk
- TO SERVE:
- Parsley, to garnish (optional)
- Mashed potatoes, for serving
- Lingonberry sauce, for serving
For the meatballs:
Preheat the oven to 400°F (205°C).
Put all the ingredients for the meatballs in a large bowl. Using your hands, mix everything well. Just be sure not to over mix or the meatballs may get tough.
Roll the meat into 1 1/2 inch balls and place them on a baking sheet, making sure they are not touching. You may need to use more than one mold. You should get about 46 meatballs.
Bake in preheated oven for 15-20 minutes or until cooked through.
For the sauce:
Meanwhile, while the meatballs cook, prepare the sauce. Melt the butter in a large saucepan over medium heat. Add the flour, salt and pepper. Cook 2 minutes, whisking frequently. Pour in 1 cup of milk, whisking, then pour in the remaining milk. Whisk until smooth. Cook, stirring frequently, until the mixture thickens and comes to a boil. Boil and whisk for 1 minute. Remove from fire.
Add meatballs and toss to coat with sauce. Garnish with parsley if desired. Serve over mashed potatoes with a cranberry sauce on the side.