Betsy’s No Garlic Swedish Meatballs

By Betsy Vail 6/24/17

Ingredients:
Meatballs:

• 1½ lbs. ground beef
• 1 lb. ground beef, lean
• 1 onion, grated
• 2 eggs
• ½ c panko bread crumbs
• 1 Tbs parsley
• 2 tsp salt
• ¾ tsp allspice
• ¾ tsp nutmeg
• ⅛ tsp pepper

Sauce:

• ½ c butter
• ⅓ c flour
• 4 c beef broth
• 1 c heavy cream (or substitute almond or coconut milk to make kosher)
• 1 Tbs balsamic vinegar
• 2 Tbs tart jam (I used rosehip)
• ½ tsp course ground Dijon mustard
• ½ tsp salt
• ⅛ tsp pepper
• Wondra flour (as needed)
• 2 Tbs parsley (garnish)

Directions:

1. Combine all the meatball ingredients in a large bowl. 
2. Shape into 1½ inch balls and place evenly spaced on a baking sheet. Bake on 350 F for 20 minutes or until slightly browned.
3. In a medium sized sauce pan on medium heat, whisk together the butter and flour until combined. Heat until it begins to turn a golden color.
4. Slowly pour in small portions of the beef broth, vigorously whisking until fully incorporated and smooth.
5. Whisk in the cream, vinegar, Dijon mustard, salt, and pepper. Taste and adjust seasonings if desired.
6. If needed, whisk in additional Wondra flour to thicken. 
7. Combine the sauce and cooked meatballs. 
8. Serve over extra wide egg noodles, garnish, and enjoy!

Creative Considerations:

• These are also delicious using all beef and omitting pork. 
• Substitute 3/4 c of sour cream in place of the heavy cream, balsamic vinegar, and Dijon.

Yum