These easy Swedish meatballs are made in the Instant Dutch Oven and are a one-pot meal. Because this recipe is mostly hands-off, the outcome is fewer dishes and more convenience. a dish full of comfort food that you will want to make again and again.
Components
- Meatball Ingredients
- One pound of 80/20 mix ground beef
- A one pound of ground pork
- One onion, chopped finely
- One tsp olive oil, suitable for sautéing
- One bread slice
- 1/4 cup of milk
- One egg: ½ cup of bread crumbs
- Half a teaspoon pepper and one teaspoon salt
- A single teaspoon of nutmeg
- Add a ½ teaspoon of cloves, or substitute with other spices.
Gravy Ingredients:
four tablespoons butter
cup flour
1/2 to ½ cup sour cream
Four cups of beef broth without salt.
A teaspoon and a half of salt.
One-half tsp pepper
Two teaspoons of dried or fresh parsley
Four cups of raw egg noodles
Tools That You Might Need
Dutch Oven: Instant Accuracy
large mixing bowl
Beat in silicone coating
Wooden Spoon
Manufacturer of Meatballs
Directions: A Guide
Prepare the onions as follows:
Chop the onion finely.
Use olive oil to sear in a small pan or Instant Dutch oven until they become translucent and tender.
Allow the bread to soak.
Allow the slice of bread to absorb all of the milk.
Mix the meatball ingredients:
Ground beef, ground pork, eggs, bread soaked in milk, onions, bread crumbs, salt, pepper, nutmeg, and cloves should all be combined in a large mixing basin.
blending well while stirring.
Create the meatballs as directed by:
Shape into ½ to 2 inch meatballs. This recipe yields around 24 meatballs about this size. Form little meatballs, about one inch in diameter.
Burgers should be browned as follows:
For around fifteen minutes, brown the meatballs under broiler in the oven. You may also cook them in batches in the Instant Dutch Oven until they are well browned.
Prepare the gravy.
Preheat the Instant Dutch Oven by sautéing it.
Melt the butter, please.
Add the flour and stir to produce a roux. Simmer for a few minutes to eliminate any “doughy” taste.
Stir in the sour cream and whisk until well combined.
Stir the flour-sour cream mixture well after adding one cup of beef broth at a time.
Mix and get ready:
Add the salt, pepper, and remaining parsley to the liquid.
Place the meatballs back into the Dutch oven that is Instant Precision.
Stir in the raw egg noodles.
Get the dish ready:
As directed by the Instant Dutch Oven, cover and boil until the noodles are tender and the meatballs are well cooked.
Thank you for the homemade Swedish meatballs.
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