Check out my complete Olympics menu and recipe here.
I got another meal into the freezer. Swedish Meatballs! It's pretty simple. You can cheat and buy low sodium, lean frozen meatballs and a can of beef gravy. To bump up the Swedishness, you can add some lingonberry sauce to the gravy. It can be found in jars in larger grocery stores. For those of you up north, lingonberries are also called partridge berries, red berries or low bush cranberries. I find they are less tart than cranberries.
Serves 4 -6
- 1/2 tbsp olive oil
- 1 onion, diced finely
- 1/2 cup bread crumbs
- 1/2 cup milk
- 1/4 tsp dry mustard
- 1/4 tsp nutmeg
- 1 lb lean ground beef
- 1 egg
- Salt and pepper
- 2 tbsp butter
- 2 tbsp flour
- 1 1/4 cup beef broth
- 1/2 beer
- 2 tbsp lingonberry sauce
- Salt and Pepper
- Heat olive oil in a frying pan
- Saute onion in pan until softened
- Soak bread crumbs in milk for 5 minutes in a large bowl
- Add onions and remaining 'meatball' ingredients except butter to bowl
- Mix until just blended
- Roll into 1/2 inch balls
- Preheat oven to 350
- Heat butter in frying pan over medium heat.
- Brown meatballs on all sides
- Meanwhile, melt 'sauce' butter in a saucepan over medium high heat
- Whisk in flour until blended
- Pour in broth and beer, whisk until blended
- Heat until bubbly and thickened
- Add in lingonberry sauce
- As meatballs are browned, place in baking pan (lasagna style pan works well)
- Pour sauce over meatballs and cook for 10 - 15 minutes until the meatballs are cooked through.
- Serve with potatoes or pasta and steamed veggies.
Double the recipe! This will be a great meal to get on the table quick for the kids! Freeze in individual serving sizes for quick freezing and defrosting.