Ingredient Notes
Meat – The combination of beef and pork give this meatballs a well-rounded flavor and texture. Buttermilk – Low-fat or full-fat will work here.
Capers – If you’re not used to cooking with capers, they’re actually pickled flower buds! They add a tangy flavor to the finished meatballs. You’ll find them in small jars near the other pickled vegetables in the grocery store. Mustard – Creole, whole grain, or even dijon mustard are all great options here. Avoid regular yellow mustard. Cream – The cream in this gravy is optional, but is a delicious addition if you have some in the refrigerator. It rounds out the flavor and makes the sauce silky. Gloves – I love to use nitrile gloves to mix up my meat ball mixture. Gently hand mixing is the best way to not overwork the mixture, which would result in a tough meatballs. Cookie Scoop – Using a cookie scoop to measure your meat mixture will ensure uniform size and cooking. You can adjust the size as you desire, but the recipe and cooking times are written with a 1 tablespoon scoop in mind.
Instructions
Serving Suggestions
Serve with chopped, fresh parsley; boiled red potatoes tossed with butter, salt, and pepper; and lingonberry or cranberry sauce. These Garlic-Rosemary Roasted Baby Potatoes would be good, too, as would Creamy Stovetop Smashed Potatoes. Swedish meatballs are delicious served over pasta.
Can I make this ahead of time? If needed, prep and measure your meatball ingredients ahead of time to make them easy to mix together when it’s time to cook. You could absolutely assemble the meat balls several hours ahead and store, tightly covered with plastic wrap, in the fridge. If you’d like to cook them all the way through to the end ahead of time, allow everything to cool and store covered in the refrigerator. When reheating, be sure the meatballs reach an internal temperature of 165°.
Helpful Products:
Nitrile Gloves Cookie Scoop Extra Large Baking Sheet Hexclad 14″ Skillet
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
