Swedish Meatballs

Meatballs:

1 pound ground beef

1 pound ground pork

1 large egg

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pepper to taste

2 tablespoons olive oil (for frying)

I have also used a bag of Italian meatballs from BJ's. Bake them on a cookie sheet at 350⁰ for 25 min & make the sauce as directed.

Sauce:

1/4 cup butter (1/2 stick)

1/3 cup flour

3 cups beef broth

1/2 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 cup full fat sour cream

1 tablespoon chopped fresh parsley.

Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ - 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.

Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.

Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).

Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.

Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.

Whisk in the Dijon mustard and Worcestershire sauce.

Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it's not meant to be a super thick gravy).

Turn off the heat and stir in the sour cream.

Season with salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.

Great served over rice, mashed potatoes or noodles. 

Mama's Mini Meatloaves

Meatloaves:

1½ C Milk

8 slices White Bread

3 pounds Ground Beef, 80% lean

1½ C Parmesan Cheese, freshly grated

1/4 tsp Seasoned Salt

1 tsp Salt

Freshly Ground Black Pepper

2 T dried parsley

6 Eggs, Beaten

Sauce:

1½ C Ketchup

1/3 cup Brown Sugar

1 teaspoon Dry Mustard

1 dash Tabasco sauce

Instructions

Preheat the oven to 350⁰.

Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.

Add the remaining meatloaf ingredients (except hamburger) and use your hands to combine. Add Ground beef. Try to ensure that the bread is sufficiently combined into the mixture but try not to overmix as the ground beef will become tougher and lose some flavor.

Form the meat into mini loaves, (about 2½ X 3½"). Place them on a cooling rack inside a sheet pan. Lining the bottom of the pan with foil will make for easier cleanup.

Combine the sauce ingredients and brush 1/3 of it over the meatloaves.

Bake the meatloaf for 25 minutes on the middle rack. Remove from the oven and brush another 1/3 of the sauce over them. Bake for another 15 minutes.

Remove from the oven and let them sit for 10 minutes. Letting them rest allows the juices to absorb back into the meat.

Pro Tip: Use a meat thermometer to ensure the middle is 160°F before serving.

Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

Makes about 12 mini meatloaves

Lil' Cheddar Meatloaves

1 egg
3/4 c. milk
1 c. cheese, grated
1/2 c. quick cooking oats
1/2 c. onion, chopped
1 t. salt
1 lb. lean ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 t. mustard

Preheat oven to 350 degrees. In a bowl, beat the egg & milk. Stir in cheese, oats, onion & salt. Add beef & mix well. Shape into eight loaves; Place in greased 9x13 pan. Combine ketchup, brown sugar & mustard; spoon over loaves. Bake, uncovered, for 45 minutes or until the meat is no longer pink & a meat thermometer reads 160 degrees. Yield: 8 servings. Great served with Cheesy Potato Casserole.