Minnesota Swedish Meatballs Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 lb. ground pork

1 lb. 85% ground beef

1 cup cooked wild rice (we used canned)

1 large egg

½ cup panko bread crumbs

1 teaspoon dried thyme

1 teaspoon sea salt

1 teaspoon ground black pepper

¼ teaspoon ground clove

2 large garlic cloves (minced)

½ yellow onion (grated)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef broth

¼ cup heavy cream

⅓ cup 2% or 5% Greek yogurt

Directions

Place all of the ingredients for the meatballs, minus the olive oil, into a large mixing bowl.

Use a large wooden spoon or your hands to mix thoroughly, combining all ingredients. I recommend using your hands as it is faster and easier.

Once combined, heat the olive oil in a large skillet or cast iron over medium heat.

Use a 3-tablespoon cookie scoop to scoop meat into your hands. Form the mixture into a ball and place it on the skillet. Repeat until there is no meat left. You should end up with roughly 24 balls.

Brown meatballs on all sides for about 8 minutes. Use a pair of tongs to flip each meatball, and be careful not to burn them.

Once all sides are browned, remove the meatballs from the skillet and set aside. Leave the rendered fat in the skillet.

Place the skillet over medium heat and add the butter. Once the butter has melted, add the flour to the pan and whisk it together to create a roux. Cook for 1 minute.

Once the roux has cooked, whisk in the broth, heavy cream, and yogurt, and bring the sauce to a gentle simmer.

Add the meatballs back to the skillet. Gently turn the meatballs in the sauce. Reduce the heat to low and cook for another 5-10 minutes.

Serve with mashed potatoes.

Nutrition

• Calories: 409 kcal
• Total Fat: 30 g
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 23 g