Bergy's Best Meatballs
Recipe: #437
October 13, 2011
Categories: Meatballs, Ground Beef, Brunch, Sunday Dinner, Gluten-Free, No Eggs, Beef Dinner, Ground Beef Dinner, more
"This is my version of Swedish Meatballs. They are so good you may serve them to company with pride.They will come back for more. The meatballs have a lovely texture and are loaded with flavor. Use a good quality of ground beef. Lovely served with mashed potatoes."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (285.2 g)
- Calories 545.7
- Total Fat - 38.2 g
- Saturated Fat - 14.9 g
- Cholesterol - 158.6 mg
- Sodium - 792.9 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1 g
- Sugars - 0.6 g
- Protein - 41.8 g
- Calcium - 71.7 mg
- Iron - 4.9 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the meat, potatoes, onion, salt and allspice, mix well using your hands
Step 2
Shape into ping pong ball sized meatballs
Step 3
Put the broth and water into a saucepan and bring to a boil. The saucepan should be large enough to accomodate the meatballs
Step 4
Drop the meatballs into the boiling broth
Step 5
Allow broth with the meatballs to return to a boil and simmer for 2 minutes
Step 6
Remove meatballs with a slotted spoon and drain them on a paper towel. Reserve the broth
Step 7
At this point you may store the meatballs and broth (separately) in your fridge for up to two days. If you wish to make them now continue on.
Step 8
Melt the butter and oil in a skillet and brown the meatballs on all sides
Step 9
Add reserved broth to the pan and simmer until the meatballs are cooked through apprx 10 minutes
Step 10
If you wish add a tablespoon of cornstarch to thicken the broth
Step 11
Serve and I hope enjoy
Tips
No special items needed.
3 Reviews
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