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Sunday, July 31, 2016

swedish-ish meatballs

Ingredients

  • Servings: 6
  • meatballs:
  • 1 pound lean ground beef
  • 1/2 pound ground lamb
  • 1/4 cup diced onion
  • 1/4 cup italian bread crumbs
  • 1 egg
  • 1 tablespoon worcestershire sauce
  • 2 pinches ground cinnamon
  • 2 pinches ground nutmeg
  • 2 pinches dried parsley
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • gravy:
  • 1 1/2 teaspoons cornstarch
  • 1 (14 ounce) can beef broth
  • 1/4 cup sour cream
  • 1 (4.5 ounce) can sliced mushrooms, drained

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

    Ready Time: 4 hrs 25 mins

  • mix ground beef, ground lamb, onion, bread crumbs, egg, worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into 12 2-inch balls.
  • heat vegetable oil in a large skillet over medium-high heat. cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes. remove browned meatballs with a slotted spoon to a slow cooker.
  • stir cornstarch into drippings remaining in the skillet; add beef broth. bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. stir sour cream into the broth mixture until smooth. add mushrooms and stir. season the sauce with salt and pepper; pour over meatballs in the slow cooker.
  • cook in slow cooker on high for 4 hours.

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