BEST EVER SWEDISH MEATBALLS RECIPES

Steps:

• In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
• In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
• Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
• In large bowl, combine ground beef sautéed onion, garlic and oregano.
• Mix in salt, pepper and egg, combine until egg is mixed in.
• Add bread crumbs to meat mixture and combine well.
• Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
• Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
• On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
• Don't overcrowd skillet with meatballs, work in batches.
• Transfer meatballs to baking sheet and keep warm in oven while making sauce.
• Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
• Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
• Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
• Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
• Serve with egg or broad noodles or mashed potatoes.

Steps:

• Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.