Smoked Swedish Meatballs with Big Swede BBQ

Mix 1 cup of breadcrumbs with 1/2 cup of cream and 1/2 cup of milk.

Add 1 1/2 chopped and browned onions to the mixture.

Incorporate 2 eggs, 1 tablespoon of black pepper, 1 tablespoon of soy sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of beef broth, and 1 tablespoon of salt into the mixture.

Add 2 tablespoons of Big Swede BBQ badass beef rub for flavor.

Mix all ingredients by hand until well combined.

Shape the mixture into meatballs, using cold water on hands to help form them.

Preheat the smoker to 225°F and place the meatballs inside to firm up for about 4-5 minutes until they have a nice brown color and take on some smoke.

In a pan, add a little olive oil and about 1 tablespoon of butter, heating it up.

Brown the meatballs on all sides in the pan after they have been smoked.

Remove the meatballs from the pan once browned.

For the cream sauce, add more butter to the pan, then stir in 1 tablespoon of Dijon mustard, beef broth concentrate, heavy cream, salt, pepper, and 1 tablespoon of red currant jelly.

Add 2 tablespoons of flour to the sauce and stir to prevent burning.

Return the meatballs to the sauce and let them simmer for a couple of minutes to cook through.

Equipment Needed

Allergens