Swedish Meatball-iscious!

Here's the best recipe for Swedish meatballs I've ever seen and morphed into our own. We served it with mashed potatoes and steamed green beans that were drizzled with some unsweetened butter and fresh lemon juice. The meatball gravy is delish! One of the best things about this recipe is that it's a 2-for. You make half the mixture into meatballs and freeze the other half for next time.

I have made it four times in as many weeks with some alterations, too. You can add some warmed, frozen spinach to the mixture and replace bread crumbs with Panko. You can also use entirely ground beef and prepared garlic. Very forgiving (my kind of recipe) and delish every time!

Start 2 hours before you want to serve.

MEATBALLS:
1.5 lb ground beef
1.5 lb ground turkey
Extra Virgin Olive Oil
1 cup diced onion
6 cloves minced garlic
4 tsp Kosher Salt
3 tsp ground pepper
5 TBSP Wondra
1/2 cup heavy cream
3 tsp Worshestershire Sauce
Up to 3 cups Italian bread crumbs
2 eggs
2 egg whites

In large skillet over medium heat, cook onion and garlic in EVOO until tender (about 6 minutes). Add salt and pepper, whisk in Wondra and beat til smooth.  Stir in cream and Worchestershire Sauce, mix all. Pour contents into large mixing bowl and set aside to cool. (About 12 minutes). When cool, mix eggs together and add meat and eggs to bowl (use hands). Add in enough bread crumbs to make meat mixture firm but not over-breaded. I use at least 2 3/4 cups.

Form half of the meat mixture into 1 1/2" meat balls. Place them on parchment-lined jelly roll pan about an inch apart. Cover with plastic wrap and chill for one hour. Place the remaining meat in a freezer container and freeze up to 6 weeks for another night.

Bake meatballs in preheated oven at 400 for 35 minutes.  Rotate during last ten minutes. Start your side dishes and gravy.

GRAVY:
Use the same large skillet you did for the onions - great seasoning! Whisk together:
4 TBSP unsalted butter
4 tsp Worchestershire Sauce
1 cup heavy cream
3 cups beef broth
salt
pepper

Bring to simmer, add cooked meatballs and let simmer and thicken for 15 minutes. Stir occaisionally so gravy covers meatballs. Serve with your side dishes, smack yer lips and rub yer belly.

4 Paws from Spot once those onions were done cooking! Why didn't I make this one for 2 years??