March 5

Swedish Meatballs

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Swedish Meatballs

A classic of Swedish cuisine, these meatballs are bursting with flavors due to lots of ingredients and spices that give them a sweeter taste. They will be a hit at your next dinner!

Active Time: 25 min – Start to Finish: 50 min

Ingredients:

  • 3 garlic cloves, chopped
  • 1 cup plain bread crumbs
  • 2 large eggs
  • 6 Tbs flour
  • 1 large onion chopped
  • 3 Tbs flour
  • 3 Tbs ginger, skin-removed and finely chopped
  • Better-than-Bouillons Vegetable stock
  • 1 cup heavy cream
  • Extra-virgin olive oil
  • Kosher Salt & black pepper

Directions
In a large bowl, add 2 cups of water then add 2 tsp Better than Bouillons stock and mix well to create a vegetable broth.

In a large pan over medium-high heat add 2 Tbs oil, onions and cook until softened, about 4-5 minutes. Add garlic and cook for 1 minute. Transfer to a bowl to cool.

In a large bowl, add the ground beef, 2 tsp salt, pinch of pepper, ginger, 2 eggs, 1 cup bread crumbs and half of the onion & garlic mixture. Mix with a fork, then use your hands to form 1” balls, and set aside on a large plate.

In a large pan, add 3 Tbs oil over medium-high heat until the oil shimmers and add half the beef meatballs to the pan, browning them on all sides and turning them every minute, about 5 minutes total. Remove and set aside.

Repeat with second half.

Drain extra cooking oil, then add flour and cook for 3 minutes, stirring constantly. Add broth, cream, 1 tsp salt and mix well until combined. Return all meatballs to pan, cover with foil and cook for 10-13 minutes until the meatballs are fully cooked (no red in the center).

Serve meatballs with gravy and enjoy!


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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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