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Swedish Meatballs
Swedish Meatballs

Before you jump to Swedish Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is now a great deal more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets require a lot of work and will significantly change how they live and eat. In reality, though, just making a few minor changes can positively affect daily eating habits.

You can make similar modifications with the oils that you use for cooking your food. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. Olive oil can also be beneficial for your skin since it is a great source of vitamin E. If you currently eat a lot of fresh fruits and veggies, you may want to think about where you’re buying them and if it’s the best source. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. Searching for a local supplier of fresh vegetables and fruits will give you the choice of eating foods that still have almost all of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to swedish meatballs recipe. To cook swedish meatballs you only need 18 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Swedish Meatballs:
  1. Get Meatballs:
  2. Use 1 lb. ground beef
  3. Take 1/4 cup bread crumbs
  4. You need 2 cloves garlic, minced
  5. Prepare 2 tbsp. finely diced onion
  6. Provide 1 large egg
  7. Use 2 tsp. dried parsley
  8. You need 1/4 tsp. each nutmeg, allspice, salt, pepper
  9. Provide 2 tbsp. olive oil
  10. Get Gravy:
  11. Take 3 tbsp. unsalted butter
  12. Provide 3 tbsp. all purpose flour
  13. Get 2 cups beef broth
  14. Take 1/2 cup sour cream
  15. Take 1 tbsp. Worcestershire sauce
  16. You need 1 tsp. dijon mustard
  17. You need 1/2 tsp. salt
  18. You need 1/4 tsp. each nutmeg, pepper
Instructions to make Swedish Meatballs:
  1. In a large bowl, mix together the beef, breadcrumbs, garlic, onion, egg, nutmeg, allspice, salt, pepper and parsley until fully incorporated. Roll the mixture into equal sized balls.
  2. In a large, deep skillet, heat the olive oil over medium heat. Once hot, add the meatballs to the skillet in batches. Roll them around with a wooden spoon every couple of minutes to evenly brown the outside while they cook through. Once they're done, remove them to a towel lined plate and tent some foil over them. Set them aside.
  3. Drain any excess fat from the skillet, but leave any charred bits that are in there from the meatballs. Increase the heat to medium-high and add the 3 tbsp of butter. Once it's melted, whisk in the flour and cook while whisking for a minute or so. Then slowly add in the broth while whisking until it's all incorporated and smooth. Whisk in the Worcestershire, Dijon and seasonings and let this come to a simmer.
  4. Let it simmer until it thickens, stirring occasionally, then whisk in the sour cream. Add the meatballs back to the skillet and let them simmer in the sauce for about 10 minutes, until everything is heated through. Serve immediately (We just usually toss it in with egg noodles, then serve).

You will quickly agree these are the BEST you have ever had! The spices used for my swedish meatballs are just a hint of nutmeg, allspice, salt and pepper. Nutmeg and all spice are the heart and soul of a good swedish meatball recipe. Now for that texture and moisture. I'm using an age-old trick to keep these meatballs nice and tender.

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