Swedish Meatballs #Recipe Peg Cochran/Margaret Loudon

Everyone talks about the Swedish meatballs at Ikea.  I've never had them but this seems to be a very delicious version of Swedish meatballs.  There were lots of smiles after they were eaten.  I made a few adjustments--omitting the pork to cut down on fat (or at least trying to) and using gluten free panko.  I also didn't read the directions carefully enough and didn't chill the meatballs.  I think they would have been easier to handle if I had!  This recipe is adapted from the blog the Cozy Cook.

 Meatballs

2 tablespoons olive oil, divided in half

½ cup yellow onion, diced

2 garlic cloves, minced

½ cup panko breadcrumbs (can use gluten free)

¼ cup freshly grated Parmesan cheese

1 large egg, beaten

1/3 cup milk

1 teaspoon salt

¼ teaspoon oregano

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon pepper

¾ lb. ground beef &  ½ lb. ground pork (I used 1 lb. ground beef)

 

Sauce

4 tablespoons butter

4 tablespoons flour

2 cups beef broth

1 cube chicken bouillon (I used powdered bouillon)

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard, can sub mustard powder

1 teaspoon dried parsley

1/2 cup sour cream

Heat half the olive oil and saute garlic and onions until soft.  Set aside to cool.

Combine breadcrumbs, Parmesan cheese, egg, milk, oregano, nutmeg, allspice, pepper and cooled garlic and onions in a bowl.  Incorporate the meat and gently combine.

Form into meatballs approximately 1 1/2 inches.  Set on a plate and place in refrigerator for 15 minutes (this will firm them up and make them easier to handle.)

 

While the meatballs are chilling, make the sauce by combining beef broth, bouillon, Worcestershire, Dijon mustard and parsley. Set aside. 

Heat the remaining olive oil in a pan and add meatballs, browning on each side for approximately one minute each.  Remove to a plate.

 

Melt the butter in the same skillet and scrape up any of browned bits.  Add flour and cook for two minutes, stirring.

Add broth mixture a bit at a time, whisking constantly.

 

Place sour cream in a small bowl and add a few spoonfuls of the sauce and stir.  Add into skillet and stir.

Return meatballs to skillet and cover with sauce.  Heat over medium heat for 10 to 15 minutes or until cooked through.

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE

 

Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

 

Cranberry Cove #10 coming Summer 2024!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

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