• Adam Housley

Swedish Meatballs

So as usual I've never made these and changed the whole recipe...but dang they turned out amazing and lower in fat than I imagined. I added pasta to go along with the meatballs and sauce. Tamera added a sliced piece of baked bread and some seasoned cooked kale. Also you can use ground beef, or buffalo/bison...I used ground Turkey and it tasted fantastic. I didn't use clove and that is usually added...up to you.

It's pretty easy to make, just make sure you stir the sauce so it doesn't set up or burn.

For the meatballs:

  • 1/2 tablespoon olive oil

  • 1 small onion minced

  • 1/2 tablespoon thrive oil

  • 1/4 cup minced parsley

  • 1 pound ground turkey

  • 1 large egg

  • 1/4 cup flour

  • 1/2 teaspoon allspice

  • 1/4 cup seasoned breadcrumbs or gluten-free crumbs

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper

Mix this all together in a bowl and then roll them into round golfball size and place them on a baking sheet about 1/4 inch apart. Bake them for about 10 minutes on 400.

Then make the sauce on the stove. Take a pan and butter the pan. In bowl mix these ingredients together and then pour into the pan once it is mixed together.

For the sauce:

  • 1/3 cup butter melted

  • 1 cup of Vegetable broth

  • 1 cup beef broth

  • 1/4 cup plain / all purpose flour

  • 1/2 cup of plain Greek yogurt

  • 1/4 cup of sour cream

  • 2 tablespoon soy sauce

  • 2 tablespoon Worcestershire sauce

  • 2 tablespoons dijon mustard

  • minced garlic to taste

  • Salt and pepper, to season

Then take the meatballs out of the oven and put them into the saucepan with the sauce thats been cooking. Continually put the sauce over the meatballs and cook together for about 15 minutes and serve!!

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