From the Kitchen of Terri Bergman
Swedish Meatballs; the Amazing Anna!
SERVES: (20 small meatballs) approx. 6 servings
LEVEL: Intermediate—you got this!
INGREDIENTS
Base:
2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!)
½ C heavy cream
2 tsp butter
1 onion, finely minced
2/3 pound of ground beef
1/3 pound of ground pork
1 egg
1 Tbsp **Amazing Rub (brown sugar based house seasoning)
½ tsp black pepper
1 tsp. ***Pummull Spice (just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!)
1 tsp. Dijon Mustard
For the Sauce: 2 Ways!
Quickie:
2 cups Beef Broth
1 Can condensed Cream of Mushroom (gluten free if required)
1 tsp Dijon Mustard
½ C heavy cream
2 Tbsp Worcestershire sauce
½ C sour cream optional
Traditional:
2 cups Beef Broth
1 C heavy Cream
½ Sour cream
1 tsp Dijon Mustard
to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water
For the Garnish:
Chopped fresh Parsley
coarse ground black pepper
Cranberry Sauce
DIRECTIONS
Preheat the oven to 350 degrees
Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.
Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.
To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes.
Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender.
These can be served immediately or set in cooler for the next day. Holds wonderfully.
Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce!
Now that is part of the tradition! ENJOY!
