Swedish Meatballs

Swedish Meatballs

My take on a Scandinavian tradition: Swedish Meatballs. This one has modern twist; Quinoa crumbs, instead of bread crumbs. If your not up for trying quinoa crumbs it’s easy to use regular breadcrumbs and substitute. Quinoa makes a great crumb plus it has a low glycemic index compared to bread, has no gluten, and offers more protein. The recipe for the Quinoa Crumbs is here. It’s super easy and fast. But… Regular bread crumbs works fine too. We try to use ground beef from another local farm when ever possible so we can see the farm animals and know the farmer raises their animals with care. Hope you Enjoy.

Ingredients

1 large egg
1/2 cup breadcrumbs (We use our Quinoa Breadcrumbs)
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/2 lb ground beef
1/2 lb ground pork
3 tablespoons butter
3 tablespoons flour
1 1/2 cups broth

Directions

1. Preheat oven to 450 degrees & line baking sheet with foil and lightly grease it. In a large bowl,  whisk the egg until smooth. Add breadcrumbs, milk, salt, onion powder and allspice and stir to combine.  Add ground beef & pork and hand mix thoroughly.

2. Shape mixture into 1″ meatballs (you can use a Tablespoon to quickly scoop & roll) Place meatballs onto a baking sheet and bake 10 to 12 minutes – until golden brown and cooked through.

3. Now onto the gravy. In a medium saucepan, melt butter over medium-high. Once melted, add flour and cook – whisking frequently – until golden, 1 minute (do not burn). Gradually whisk in broth and bring to a boil, reduce heat and simmer until sauce has slightly thickened, 2 to 3 minutes. Turn off heat.

4. Add meatballs to gravy and gently toss to combine. Serve & Enjoy.