Swedish Meatballs with a Twist
Rich and creamy Swedish meatballs with a spicy twist. Using a mixture of ground chicken and pork seasoned with red pepper flakes give these meatballs a little kick.
Quick and Budget friendly, you can cook them in the oven, air-fryer or pan fry on the stovetop. Served over egg noodles, paired with a salad and toasted garlic bread make this a complete meal. Oh, and don’t forget a glass of your favorite red 😉
Swedish Meatballs with a Twist
Difficulty: Medium4
servings30
minutes40
minutesDon’t let the list of ingredients scare you. The dish comes together quick.
Ingredients
- Meatball Mixture
1/2lb ground chicken
1/2lb ground pork
1/2 cup white onion (slightly cooked)
2/3 cup Italian bread crumbs
1 egg
1/4 tsp nutmeg
3 tbsp House SPG
2 tbsp chopped parsley
1 tbsp red pepper flakes
- Sauce
1 cup rough chopped baby-bella mushrooms
1/3 cup fine chopped onion
3 tbsp butter
3 tbsp AP flour
2 cups beef stock
2/3 cup heavy cream
2 tbsp sour cream
1 tbsp Worcestershire sauce
1/2 tbsp Dijon mustard
House SPG to taste
Directions
- Mix all the meatball ingredients together. Roll into the size of a golf ball.
- Cook over the stove, air fryer, or oven until internal temp of 165. Put to the side.
- In a pan over medium heat, add lug of Avacado oil and 1 pat of butter.
- Add mushrooms, cook for 5 minutes. Add onion and cook for another 2-3 min.
- Add 4 tbsp butter, melt, and add flour. Stir and cook raw flavor from flour. About 2 min.
- Slowly add beef stock, bring to a low boil. Sauce should thicken.
- Turn off heat, add remaining ingredients stirring frequently. Add SPG to taste.
- Server meatballs over a bed of egg noodles, top with sauce and Enjoy!
Notes
- Make sure to use heavy cream. Add heavy cream and sour cream once sauce stops boiling to prevent separation.
