I am not normally a meatball person. I don’t love the rolling and cooking process. I’m not a fan of the clean up. However, I do enjoy eating them from time to time. Especially Swedish Meatballs. Today I share my easily batched Swedish Meatball Recipe. They are quick to make, and easy to make and freeze. The sauce isn’t going to hold well in the freezer, but will be fine refrigerated for a few days. I was told today, by my normally not-leftover-loving husband that the sauce is better a day or two later!
Here we go
2 pounds ground beef (makes enough for about 10 servings)
3/4 cup bread crumbs
3/4 cup flaxmeal
1 cup milk
1 1/2 teaspoons of salt
1 teaspoon pepper
1 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
1/3 cup flour
2 cups of chicken broth
1 cup plain greek yogurt
1. Combine your beef, bread crumbs, flaxmeal, milk, salt, pepper, nutmeg, and cinnamon and form into small (1 inch) balls.
2. Brown meatballs in 2 tablespoons melted butter in a large skillet or frying pan, should take 8-10 minutes.
3. Take meatballs out and place on a plate or in a container. Remove all fat the pan as well and discard, add 1/3 cup flour and 4 tablespoons butter to the skillet, stir in broth and simmer for 2 minutes
4. Now add greek yogurt and turn heat to low, mix slowly and deliberately to release most clumps.
5. Place meatballs back in the skillet and stir. Enjoy!