Pork Swedish Meatballs - Innit

Ingredients

4 Servings

Meat & Seafood

  • Chicken Stock 1 1/2 cups

  • Jimmy Dean Pork Sausage 1 lb

Packaged Products

  • Panko Breadcrumbs 1/2 cup

Spices

  • Chili Flakes 1 tsp

  • Black Pepper 3 pinches

  • Kosher Salt 1/2 Tbsp

  • Worcestershire Sauce 1 Tbsp

  • Caraway Seeds 1 tsp

Produce

  • Fresh Small Yellow Onion 1

  • Dill 2 sprigs

  • Garlic Cloves 4

  • Italian Parsley 1/4 bunch

Dry Goods

  • All Purpose Flour 2 Tbsp

Pantry

  • Dijon Mustard 1 Tbsp

  • Extra Virgin Olive Oil 1 Tbsp

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

  • Whole Milk 3/4 cup

  • Sour Cream 3/4 cup

  • Whole Egg 1

Canned/Bottled Goods

  • Lingonberry Jam 2 Tbsp

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

  2. Prepare Vegetables

    Prepare ingredients.

    • 1, minced Fresh Small Yellow Onion
    • 4, minced Garlic Cloves
  3. Cook Onions

    Heat oil in a skillet over medium-high heat. Sauté onions and garlic for 3 minutes or until soft. Take off heat and let cool for 5 minutes.

    • 1 Tbsp Extra Virgin Olive Oil
  4. Create Meatball Mix

    Mix milk and breadcrumbs in a large bowl. Let sit for 5 minutes. Mix in onion mixture and add chili flakes, egg, salt and black pepper. Finely chop parsley and add to meatball base. Mix well to combine. Combine sausage and meatball base. Mix well.

    • 3/4 cup Whole Milk
    • 1/2 cup Panko Breadcrumbs
    • 1 tsp Chili Flakes
    • 1 Whole Egg
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper
    • 1/4 bunch, finely chopped Italian Parsley
    • 1 lb Jimmy Dean Pork Sausage
  5. Form & Cook Meatballs

    Line a sheet pan with parchment paper. Form 2 oz meatballs out of mixture and arrange on prepared sheet pan. Bake meatballs for 15 minutes, or until cooked through.

  6. Create Swedish Flavor

    Melt butter in a skillet over medium-high heat. Add caraway seeds, and cook, stirring occasionally, until seeds become fragrant. Create a roux by whisking in flour, and cook, whisking constantly, for 30 seconds until color turns light brown. Whisk in half the stock, and let simmer, whisking constantly, for 30 seconds. Add rest of the chicken stock and let simmer for another 30 seconds. Add rest of the ingredients, whisk to combine. Season with salt and pepper.

    • 2 Tbsp Unsalted Butter
    • 1 tsp Caraway Seeds
    • 2 Tbsp All Purpose Flour
    • 1 1/2 cups Chicken Stock
    • 3/4 cup Sour Cream
    • 1 Tbsp Dijon Mustard
    • 2 Tbsp Lingonberry Jam
    • 1 Tbsp Worcestershire Sauce
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  7. Combine Meatballs & Sauce

    Add cooked meatballs into sauce, stir to coat. Sprinkle dill into sauce, season with pepper, and stir to coat. Let simmer for 3 minutes.

    • 1/4 bunch, torn Dill
    • 1 pinch Black Pepper
  8. Serve & Enjoy

    Arrange meatballs and sauce on a plate. Garnish with dill and a drizzle of olive oil if desired. Serve with your favorite side, ours is pasta!

    • 2 sprigs Dill

Nutrition

  Amount per
serving
Daily value percentage
Calories 740 kcal  
Total Fat 52.0 g 67%
Total Saturated Fat 22.0 g 111%
Unsaturated Fat 30 g  
Cholesterol 175 mg 59%
Sodium 2070 mg 90%
Total Carbohydrate 32 g 12%
Fiber Total Dietary 2 g 7%
Sugars Total 12 g  
Protein 26 g 51%
Vitamin C 15 mg 15%
Calcium Ca 181 mg 15%
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By Innit Culinary Team