One of the things I do when making a new recipe is make it EXACTLY the way it is written the first time. The next time through I make the changes that appeal to my family’s tastes. I don’t post them until I’ve tried them the second time and plan to make them yet again. These meatballs were one of those recipes.
BAKED SWEDISH MEATBALLS
- 1 Vidalia onion, finely chopped
- 4 cloves garlic, finely minced
- 1 1/2 teaspoon salt
- 1 teaspoon fennel seeds, finely crushed
- 1 teaspoon white pepper
- 2 slices white bread, no crusts, torn into crumbles
- 1 3/4 pounds ground sirloin
- 3/4 pound ground pork
- 1 tablespoon cooking oil
- Heat oil over medium high heat.
- Add onions, garlic, fennel, salt and pepper sauteing until onion is completely tender.
- Add onion mixture to a large mixing bowl and cool completely.
- Add bread to onion mixture and blend well.
- Add beef and pork, mixing with your hands until the onion mixture is well blended into the meat mixture.
- Form into ping pong size balls. Should make 40 or so. SET ASIDE 2 uncooked meatballs for making your sauce.
- Line a jelly roll pan with foil.
- Arrange meatballs on foil. I use a stainless cooling rack inside the jelly roll pan to put the meatballs on so the juices fall below.
- Preheat the broiler.
- Broil meatballs for 7-10 minutes or until cooked through.
- 1 tablespoons avocado oil
- 4 teaspoons WONDRA flour
- 1/4 teaspoon allspice
- 2 cups beef stock
- 3 tablespoons sour cream
- 1 tablespoon butter
- 1 1/2 teaspoons apple cider vinegar*
- Heat oil over medium high heat.
- Add your 2 uncooked meatballs, stirring and crumbling.
- Add flour and all spice, coating and blending the meat.
- Add stock and bring to a boil. Reduce heat slightly and reduce to 1 cup.
- Remove from heat and add sour cream, butter and vinegar.
- Spoon over meatballs.
- Serve with mashed potatoes or noodles.
NOTE: *This recipe works well with flavored vinegars if you omit the fennel to change the flavor up a bit.