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Wednesday, July 10, 2013

Swedish Meatballs, yummy!

There isn't much to say about these Swedish meatballs, other than delicious! While hand forming tiny meatballs takes a bit of time, they are SO good. They are lower in fat than meatballs fried in a skillet, because they are baked in the oven, but still get the crispy exterior that everyone loves! Trust me, these are better than Ikea's! *No horse meat jokes* I do want to recommend that  you mix all the ingredients before you add the ground beef. Because the beef is so lean, you'll want to mix the ingredients until they are just combined. Otherwise, the meatballs will become a bit tough and chewy, not fluffy little pillows!

Swedish Meatballs
Yields: 8 servings

2 lbs. lean ground beef
3 c. panko
1½ c. skim milk, divided
2 eggs
2 garlic cloves, minced
½ tsp. ground allspice
3 tbsp. butter, unsalted
⅓ c. flour
3 c. beef stock
salt and pepper, to taste

Preheat oven to 475 F. In a large bowl, combine ½ c. milk, eggs, garlic, salt, pepper, and allspice.


           

  Since the meat has not been added, feel free to mix this to your heart's content. Once well blended, add the panko and beef and combine only until blended. 



Line a baking sheet with aluminum foil and using a 1-inch cookie scoop, form the mixture into meatballs. 

(I got 48.) You may need two baking sheets, and bake until brown and crispy. This should take approximately 10 minutes, and rotate the sheets if using two.


Meanwhile, in a medium saucepan, melt the butter over medium-high heat.
 Add the flour, continuously whisking, to cook out the raw taste. Gradually whisk in the remaining milk and beef broth, bring to a boil.

 Reduce the heat and simmer until the sauce has thickened, approximately 2 to 3 minutes. Using a slotted spoon, add the meatballs to a bowl with the sauce, toss to combine. Serve over egg noodles and enjoy! 

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