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Swedish Meatballs

February 2, 2024 • 0 comments

Swedish Meatballs


  • (1 lb) Ground Beef, 1 lb pkgs
  • (1 lb) Ground Pork
  • (2 Tbsp) Butter, tallow or lard
  • (3/4 cup) Onion, grated
  • (2 eggs) Brown Eggs, 1 doz
  • (4 cloves) Garlic, minced
  • (1/4 cup) Flat-leaf Parsley, minced
  • (1/2 tsp) Black pepper, freshly ground
  • (1/2 tsp) Allspice, ground
  • (1/2 tsp) Nutmeg, ground
  • (2 tsp) Sea Salt
  • (3/4 cup) Panko
  • (1/2 cup) Butter
  • (1/2 cup) Flour
  • (4 cups) Simple Beef Bone Broth, 32 oz (sugar-free, unsalted)
  • (1 tsp) Sea Salt
  • (1/4 tsp) Black Pepper
  • (1 Tbsp) Lemon Juice
  • (1/4 tsp) Allspice, ground
  • (1/4 tsp) Nutmeg, ground
  • (1 cup) Heavy Cream


To maximize your nutrition, swap the ground beef for our ground beef organ blend

  1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined. Using a meatball scoop, spoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls. 
  2. In a large pan, heat 2 tablespoon of oil over medium-high heat. Add ½ of the meatballs (don't crowd pan) and cook until browned on all sides (takes about 5 min total). Set aside & repeat until all meatballs are browned.
  3. Drain any excess oil, lower heat to medium and add 1/2 cup butter to pan. When the butter bubbles, whisk in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time, whisking as you go. Once done, add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Once the gravy begins to simmer, slowly add the cream. Place the meatballs back into the pan. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through (165°F), about 8-10 minutes.
  4. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam. Enjoy!
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May 23, 2024 • 0 comments
with customization by Grapevine Local Food Marketing