Swedish Meatballs

Ground beef: Ground beef gives the Swedish meatballs a robust, beefy flavor. For juicy meatballs, we suggest choosing 85/15 or 80/20 ground beef to ensure the meatballs stay moist throughout the cooking process.

Eggs: Eggs help bind the meatballs together so they don’t fall apart. They also help keep the meatballs soft and tender.

Bread crumbs: Bread crumbs are almost always used in meatball recipes because they absorb the fat and, along with the eggs, serve as a binder. Without bread crumbs, all the fat would simply leak out of the meatballs and cause them to become tough and dry.

Onion: Onion adds additional moisture and flavor to the meatballs. If you (or your kids) don’t enjoy the appearance of large pieces of onion in the meatballs, you may grate the onion finely rather than chop it with a knife. Or omit it if you prefer.

Flour: When added to the meatball drippings, flour helps form a simple roux to thicken the gravy and give it body.

Milk: For this recipe, we suggest using 2% milk or whole milk. These contain just enough fat to help thicken the gravy and make it creamy. Skim and nonfat milk would also work, but the sauce would be thinner and not quite as rich.

Consomme: A can of condensed beef consomme is full of rich beef flavor. If you are watching your sodium intake, you could opt for low-sodium beef broth instead. You can use homemade beef broth in this recipe, too.

Worcestershire sauce: While only 1 tablespoon Worcestershire sauce is used in Swedish meatballs, it goes a long way in flavoring the sauce, adding depth and extra umami flavor.

Directions at tasteofhome.com

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