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Kinda Sorta Swedish Meatballs Recipe

Ingredients

How to make it

  • Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine ground chuck, shallots, oats, eggs, garlic, parsley, nutmeg, and pepper. Shape mixture into 15 balls (see note) and place on prepared pan. Bake 15 mins. Remove meatballs and drain on paper towels, blotting with more paper towels to remove any excess grease; set aside. In a medium-large saucepan, melt butter over low-medium heat. Whisk in flour to make a paste. Slowly whisk in milk and bouillon and, stirring constantly, cook until thickened. Add granulated garlic, granulated onion, pepper, and nutmeg. Stir in mushrooms. If soup is too thick, add more milk until of desired consistency. Add meatballs and stir gently until well coated. Serve over egg noodles.
  • Note: You can also use a 50/50 blend of 1/2 lb. ground sirloin and 1/2 lb. ground chuck. Fifteen medium meatballs or 11 large meatballs are a nice size for this, but they can be made bigger or smaller, as desired. Add just enough nutmeg to the sauce for subtle flavor; it shouldn’t be overpowering. This tastes amazingly like Swedish meatballs! It can be made first thing in the morning and reheated for dinner later that day. If you make it in the morning and refrigerate it for later, the sauce will thicken considerably and you will need to stir in additional milk to make of desired consistency when reheating.

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