Recipe

Swedish Meatballs W Some Twang Recipe

	Fattroutlounge / All my dishes 2 years, 1 month ago Good Ole Mom shared this with me back in College. A few ingredients short, some experimentation and ka-bam....I arrived on something new. If you are looking for a boring, blander version of this recipe with a sweet gravy, try another. This is not traditional.... More Prep:45m Cook:45m Servings:46	Fattroutlou
	beef mushrooms ages well cheap

Does this look good? Yeah! / Nope

Fans

brianna

Ingredients

2 lbs ground meat (80 - 90% lean)

1 Sweet onion

1 Green Pepper

2 cloves of garlic

2 eggs

1/8 cup olive oil

1/2 cup - 3/4 cup Progresso Italian Bread Crumbs

2 cans of cream of mushroom soup

10 oz of milk

2 tablespoons of worcestershire

2 pinches of crushed red pepper

Kosher salt to taste

2 tablespoons approx Black Pepper

Directions

Dice sweet onions and green peppers w/ garlic. Be sure you smash your garlic cloves and finely mince them. In a small pan over medium heat, fry your onions and green peppers adding the garlic last. Lightly salt and add copious amounts of black pepper as you stir fry.

Decant oil from the small pan into a larger skillet and remove onions and peppers to a small bowl.

In a large bowl, combine eggs, ground meat, bread crumbs crushed red pepper, black pepper and salt to taste. Note that there is a lot of salt in the bread crumbs as they are flavored. Add bread crumbs as needed until ground meat can be easily formed into a ball.

Make your meat balls and place on a plate, cookie sheet or wax paper. Note that smaller meatballs seem to be a better choice here. I focus on making the meatballs tablespoon size (2 in. diameter).

In a separate bowl, combine cream of mushroom soup with the 10 oz of milk until you have a consistency of a heavy cream. This will become your gravy.

In a large skillet (cast iron really works well), bring the oil from the peppers and onions to medium heat and very lightly brown all meatballs. Ideally, you only cook the very outside of the meatball. The intent is to keep the beef fat flavors inside the meatball by lightly browning the outside and cooking the bulk of it with your gravy. Generally, I am constantly turning each meatball as they brown.

Once browned, decant 3/4 of the excess oils and grease.

Lower heat to simmer and add your green peppers and onions.

Stir in the soup / milk mixture coating all the meatballs , veggies and distributing oils throughout the pan. Cover and check in 10 minutes.

At 10 minutes, check to ensure you have a very light simmer. Do not let your gravy boil to avoid reduction. Stir the meat balls, juices from the meatballs and gravy watching how the gravy darkens. Add worcestshire sauce and / or red wine (optional). Add pepper to the surface. Then cover for another 10 minutes.

At 20 minutes, check the simmer, stir and add pepper as needed (to taste). Stir and cover.

Check at 25 and 30 minutes until gravy has lightly browned and the meatballs are fully cooked.

Now generally speaking, this dish is 10x better 1 to 2 days after it has rested. The sweetness, spiciness and beef flavors mingle much better when reheated. If serving at the time of preparation, skip this. Otherwise, I simply let the meatballs cool, covered, and refrigerate in tupperware or other over night. To reheat, simply bring slowly up to a simmer or for left overs, microwave.

You can serve this over parsley boiled red potatoes or with your choice of pasta. Either way, the gravy is killer and I find my family licking their plates, I kid you not.

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