Sara's Sweedish Meatballs

Okay so maybe they look like meat-triangles but I swear they started out in little perfect balls. I must have been craving something savory when I made these because they are exactly that. The cream sauce is a little heavier than I normally have during the week but you can easily regulate the portion. A little goes a long way here since the sauce is packed full of flavor. I would easily make these again and serve over rice, egg noodles, or cauliflower mash like I did.

{Update: I tried these over egg noodles recently and I highly recommend the cauliflower mash over egg noodles. The noodles soaked up all of the sauce and made the dish taste quite bland. I also discovered that fresh herbs are a MUST.}

Swedish Meatballs

Serves 4

Clues

Combine panko and milk. Let sit for 10 mins until milk is absorbed.

In a skilled over medium-high heat, heat up oil along with 1 tbsp butter.

Saute onions until translucent. Add in garlic and herbs of your choice (I chose thyme and rosemary because it's what I had on hand) and sauce for 2 mins, max.

Combine (in a separate bowl), ground beef, slightly cooled sauted onion mix along with salt & pepper, and egg. Mix well. Add panko to mix.

Using a tablespoon, place spoonfuls of meat mixture on reheated (onion) skillet over medium heat. Brown on all sides, (meatballs shouldn't be touching), turning them often. I made aprox 18 meatballs.

Remove from heat when cooked through and keep warm in the oven.

Make the sauce in the same skillet. Add 4 tbsp. butter and slowly whisk in flour, 1 tbsp at a time. When completely mixed and cooked, slowly add broth ½ cup at a time to maintain simmer. Add the remaining ingredients and simmer on low for 5 mins.

Add meatballs back in and continue to heat on low for 5-10 mins or until sauce is thickened to your liking.

Serve over cauliflower mashed "fauxtatoes."

Ingredients

1 lb ground beef

¼ cup panko bread crumbs

¼ cup milk

½ onion, chopped

1 clove garlic, minced

1 tbsp. fresh herbs (oregano, thyme, rosemary, etc)

1 egg

1 tbsp. avocado oil

5 tbsp. butter

3 tbsp. gluten free flour

2 cups beef broth, warmed

1 cup heavy cream

½ tbsp. Worcestershire sauce

1 tsp. Dijon mustard

salt & pepper