Bergie's Best Meatballs
Bergie's Best Meatballs
3 recipe photos
Now Watching: {{ playlist.onNowText }}
Up Next: {{ playlist.upNextText }}
Chef's Note
“This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.”
READY IN:30mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 2 lbs ground chuck or 2 lbs sirloin
- 1 1⁄2 cups grated raw potatoes
- 5 tablespoons grated onions
- 3 teaspoons salt
- 1 1⁄2 teaspoons allspice
- 1 (10 ounce) can beef broth
- 6 ounces water
- 1⁄4 cup butter
- 2 tablespoons light olive oil
Directions
- Mix together the ground meat, potatoes,onion, salt and Allspice.
- Mix well, use your hands.
- Shape the mixture into Ping Pong sized meatballs.
- Put the Broth and water in a saucepan and bring to a boil.
- Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
- Using a slotted spoon remove meatballs and drain on a paper towel.
- Reserve the broth.
- At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
- When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
- Add the reserved broth to the pan and simmer until the meatballs are cooked through.
- If you wish you may add a little flour to thicken the broth.
Bergie's Best Meatballs