Pescatarian Swedish Meatballs

Total time1 hr

Prep time20 min

Cook time30 min

5.0

(6)

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Ingredients

4 servings

For the meatballs

⅓ cup plain breadcrumbs
¼ cup whole milk
½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
¼ cup yellow onion, grated
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tbsp neutral oil (such as canola or vegetable oil)

For the sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
½ cup sour cream
1 tsp worcestershire sauce
½ tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 5 minutes until the breadcrumbs have absorbed the milk and formed a paste.
2
Add the ground beef, ground pork, grated onion, salt, black pepper, allspice, and nutmeg to the bowl. Mix with your hands until just combined and uniform — do not overwork the mixture or the meatballs will be dense.

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