Swedish Meatballs

This recipe does not use as much sour cream as the traditional recipe.

Ingredients:

1 1/2 lbs Ground Beef
1 lb Ground Turkey
1 Medium onion - diced
3 large Garlic cloves minced or pressed
2 eggs
1/2 cup Seasoned Bread Crumbs
2 tablespoons Garlic powder
2 tablespoons Onion powder
1/2 cup Flat Leaf Parsely, rough chopped
3 tablespoons *Special Seasoning
Salt and Pepper to tasted
2/3 cup Sour Cream
1/2 cup White Wine
1 Quart Low-Sodium Beef Broth
2 cups Sliced Mushrooms
3 tablespoons All-Purpose flour
3 tablespoons Olive Oil




Ingredients

Preheat the oven to 400 degrees. Combine the first 10 ingredients (up to the salt and pepper)

.

Roll meat into balls the size of walnuts.  A fruit scooper is helpful to make the size consistent.

Two Tablespoon Size fruit scoope.





Add olive oil to skillet and heat.  Add meatball and brown.  Don't overcrowd the pan.  Cook in more than one batch if necessary.  The meatballs will not be cooked all the way through.  Remove the meatballs and put them on a lined sheet pan.  Place in oven as you cook the remaining meatballs. Once the meatballs are all browned keep them in the oven while you prepare the sauce.

Remove most of the oil from the pan as well as any solids that remain.  Add 1 tablespoon olive oil and heat pan.  Add mushrooms and cook until the moisture evaporates from pan and the mushrooms are lightly browned.

Add 4 tablespoons flour and cook until melted into the mushrooms.

 Add wine and cook until slightly thickened.

Add beef broth and cook until thickened

Turn heat off and add sour cream. Combine well.  DO NOT REHEAT PAN, SOUR CREAM WILL CURDLE.  The sauce will not be very light. 

I served this with buttered whole wheat egg noodles.  You can serve rice or potatoes.  Put your choice on the bottom of a platter.  Place the meatballs on top and pour the sauce over the top and sprinke chopped parsley for color.

Serve with your choice of vegetables and/or a salad.

Enjoy! For printable recipe