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SANDRA’S SENSATIONAL SWEDISH MINI-MEATBALLS APPETIZER

A heartwarming appetizer where you can
easily prepare the meatballs ahead of time
or the night before and store in refrigerator,
just bring to room temperature 30 minutes
prior to browning...
Yields: (Appx. 40 small 1” meatballs)
Prep: 15 Mins.
Cook: 25 to 30 Mins.

INGREDIENTS

Mini-Meatballs:
2 slices whole wheat bread, without the crusts, cut into small pieces
1/4 cup milk
1 lb. lean ground meat (I used venison-bacon burger)
--[Feel free to use beef, caribou, elk, moose, and so on]
1/4 yellow onion, finely minced
1 egg, slightly beaten
Pinch of ground allspice
Pinch of ground cardamom
Pinch of ground ginger
1/4 teaspoon garlic powder
1 tablespoon dried parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
-1 tablespoon unsalted butter
-1 tablespoon olive oil

Sauce:
4 cups low-sodium beef broth
1/2 cup all-purpose flour (or more if you prefer a thicker gravy)
2 teaspoons worcestershire
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons dried parsley
1/4 teaspoon freshly ground black pepper
1/2 cup milk

METHOD

In a small bowl, soak the bread in milk until soft. In a large bowl, combine all meatball ingredients except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork. Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly whisking to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. Add milk, and stir to combine.  Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs in a shallow serving bowl, with toothpicks alongside. ~ Enjoy!

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