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!
