Baked Swedish Meatballs (Tyler Florence) Recipe

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Baked Swedish Meatballs (Tyler Florence)
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Ingredients
18
Count
Nutrition
689
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
  2. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
  3. Add the shallots, garlic, and caraway; season with salt and pepper.
  4. Saute until softened but not browned, about 2 minutes.
  5. Put the ground beef and pork in a large bowl.
  6. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
  7. Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands.
  8. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
  9. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
  10. (I formed my meatballs the night before and let rest in refrigerator to develop the flavor).
  11. Melt 2 tablespoons of the butter in a large skillet over moderate heat.
  12. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
  13. Saute the meatballs until well-browned on all sides, about 7 minutes total.
  14. Remove the meatballs to a platter lined with paper towels as they are done.
  15. (I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!).
  16. Discard most of the fat from the skillet and return it to the heat.
  17. Add the remaining tablespoon of butter and swirl it around to coat the pan.
  18. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
  19. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
  20. Simmer and stir until the liquid is reduced and a sauce starts to form;.
  21. Season with salt and pepper.
  22. Lower the heat and stir in the sour cream.
  23. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
  24. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
  25. Shower with chopped parsley and transfer to a serving bowl.
  26. Serve the Swedish meatballs with additional lingonberry jam on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 689.09 Kcal (2885 kJ)
Calories from fat 511.05 Kcal
% Daily Value*
Total Fat 56.78g 87%
Cholesterol 130.12mg 43%
Sodium 325.31mg 14%
Potassium 681.32mg 14%
Total Carbs 23.35g 8%
Sugars 9.66g 39%
Dietary Fiber 2.16g 9%
Protein 20.92g 42%
Vitamin C 9.9mg 17%
Vitamin A 0.1mg 4%
Iron 2.3mg 13%
Calcium 117.8mg 12%
Amount Per 100 g
Calories 216.77 Kcal (908 kJ)
Calories from fat 160.76 Kcal
% Daily Value*
Total Fat 17.86g 87%
Cholesterol 40.93mg 43%
Sodium 102.33mg 14%
Potassium 214.32mg 14%
Total Carbs 7.34g 8%
Sugars 3.04g 39%
Dietary Fiber 0.68g 9%
Protein 6.58g 42%
Vitamin C 3.1mg 17%
Iron 0.7mg 13%
Calcium 37.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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