Swedish Meatballs

  • 1 lb ground meat (70% ground chicken, turkey, hamburger or other red meat and 30% ground sausage)
  • 1/4 cup grated Parmesan reggiano cheese
  • 1/4 cup plain bread crumbs
  • 1 small to medium onion shopped finely
  • 2 tbsp fresh parsley chopped
  • 2 cloves garlic miced finely
  • 1 large egg scrambled
  • 1/2 tsp Cooking with Greens Pink Himilayan Sea salt
  • 1/4 tsp Cooking with Greens No Salt Onion black pepper blend
  • 1 tsp Cooking with Greens Spicy Umami Blend
  • 1 tsp olive oil
  • 5 Tbsp butter
  • 3 Tbsp flour
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tsp Cooking with Greens Go To Blend
  • 1/2 tsp Cooking with Greens No salt Onion Black Pepper
  • 4 tbsp Sour cream
  • 1 tbsp creamed cheese

Preheat oven to 400 degrees. Line baking sheet with parchment paper or foil. spray with nonstick spray. In a bowl, combine ground meat, cheese, bread crumbs, onion, parsley, garlic, egg, sea salt, 1/4 tsp onion black pepper, umami blend and olive oil. Do not overwork the mixture or your meatballs will be tough. Scoop the meat with a melon baller or small spoon to roll into 1 1/2" balls. Bake for 17 to 20 minutes, turning over midway. While meatballs are cooking, add 4 Tbsp butter and flour to skillet and whisk until it starts to brown. Slowly stir in beef broth and then heavy cream. Add worcestershire sauce and dijon mustard, sour cream, cream cheese, Go To blend and Onion Black Pepper and simmer until sauce starts to thicken. Taste and reseason if necessary. Add meatballs to skillet and simmer for another 2 minutes. Serve over noodles or rice.

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