Tasty, savory, meaty, juicy… all the words to describe this tempting and mouthwatering delight! Don’t sleep on these Savory Swedish Meatballs for your next family-style dinner. Pair these steamy, juicy, tender, gravy-surrounded meatballs with some creamy mashed potatoes and fresh veggies and make your dinnertime come to life! Wake up to the idea that meatballs can and should hold a place at your next meal. These Savory Swedish Meatballs are far from boring and will ensure everyone’s tastebuds are alive and well as they sit around the dinner table. Make the most of the small things in life… come on and join the meatball gang and enjoy!
Ingredients
- 1 2/3 cups evaporated milk, divided
- 2/3 cup onion, chopped
- 1/4 cup breadcrumbs, dry and fine
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- black pepper, to taste
- 1 pound 90% lean ground beef
- 2 teaspoons butter
- 2 teaspoons beef bouillon granules
- 1 cup boiling water
- 1/2 cup cold water
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- lingonberries, optional, to taste
Directions
Step 1 –In a large bowl, add 2/3 cup of the evaporated milk, the chopped onion, the dry breadcrumbs, the salt, the allspice, and the black pepper and mix well.
Step 2 –Add the ground beef to the breadcrumb mixture and lightly but thoroughly mix.
Step 3 –Cover the ground beef mixture with plastic wrap or aluminum foil and refrigerate until it is chilled, about 1 hour.
Step 4 –Transfer the chilled ground beef mixture to a flat surface and use wet hands to roll the mixture into 1-inch-thick meatballs. Place the meatballs on a paper-towel-lined plate.
Step 5 –In a large skillet over medium-high heat, melt the butter.
Step 6 –In batches, add the meatballs to the melted butter and cook until they are browned. Transfer the browned meatballs to a new paper-towel-lined plate.
Step 7 –Dissolve the beef bouillon granules in the boiling water.
Step 8 –Transfer the browned meatballs back to the skillet over medium-high heat.
Step 9 –Add the beef bouillon mixture to the meatballs, bring it to a boil, cover, and simmer for 15 minutes.
Step 10 –While the meatballs are simmering, in a small bowl, add the cold water and the flour and mix well.
Step 11 –Transfer the meatballs to a new paper-towel-lined plate.
Step 12 –In the same skillet, use a spoon to skim and discard the fat, reserving the cooking juices and leaving them in the skillet.
Step 13 –Stir the flour mixture and the remaining evaporated milk into the cooking juices and cook over low heat, uncovered, while stirring constantly, until the sauce thickens, about 1-2 minutes.
Step 14 –Transfer the meatballs to the sauce mixture.
Step 15 –Stir the lemon juice into the meatballs and cook until they are heated through and the sauce is bubbly, about 1-2 minutes.
Step 16 –Add the lingonberries to the meatballs.
Step 17 –Plate and serve.
