Swedish Meatballs | Pour Choices Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often cheaper than beef.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more affordable.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper.

Cut white bread into cubes and process in a food processor until fine.

Scoop out 1.5 cups of processed bread and place in a bowl.

Pour 1 cup of half and half over the bread and mix, letting it sit for 10 minutes.

Pulse half a brown onion in the food processor until finely chopped.

In a cast iron pan, melt 2 tablespoons of unsalted butter over medium heat and sweat the onions until starting to brown, adding salt to draw out moisture.

Combine the onions with the panade, 1 pound of ground beef, 1 pound of ground pork, 0.25 cup of minced parsley, 1 whole egg, 1.5 teaspoons of salt, 0.5 teaspoon ground ginger, 0.5 teaspoon ground allspice, and 0.5 teaspoon ground nutmeg in a bowl and mix until evenly distributed.

Weigh out meatballs to just over 1 ounce each and place on a parchment-lined baking sheet.

Preheat oven to 500 degrees Fahrenheit and bake meatballs for 25 minutes, flipping halfway through and baking for an additional 10 minutes.

In the same pan used for the onions, melt 2 tablespoons of unsalted butter over medium heat and add 2 tablespoons of all-purpose flour to make a roux.

Slowly whisk in 2 cups of beef broth until thickened, then add 1 tablespoon of Better Than Bouillon beef base, 0.5 cup of heavy whipping cream, 2 dashes of Worcestershire sauce, and 1 teaspoon of Dijon mustard, whisking to combine and adjusting salt to taste.

Simmer the meatballs in the gravy for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens