Everybody loves a traditional Swedish meatball, however these Minnesota Swedish Meatballs are a particular twist on the standard dish. The meatballs are stuffed with hearty wild rice and cooked in a creamy, savory Greek yogurt sauce that provides them a singular and scrumptious taste that we will’t get sufficient of right here in Minnesota 😃 .
As a proud Minnesota girlie, I’ve grown up consuming Swedish meatballs at household gatherings and potlucks. They’re a staple in our state, because of the massive Scandinavian affect in our tradition. Nonetheless, as a lot as I really like the traditional model of this dish, I wished to place my very own twist on it and make it even higher.
These Swedish meatballs are elevated with the addition of untamed rice, a traditional Minnesota ingredient that brings each texture and depth to the dish. You’re going to like ’em.
And don’t fear, this recipe isn’t difficult. I’ll break it down for you beneath. Soooo, let’s get began on making some scrumptious Minnesota Swedish meatballs!
- Floor meat: We mixed floor pork with 85% floor beef for this recipe to maintain issues conventional.
- Cooked wild rice: We used canned wild rice for comfort, however you may as well cook dinner it from scratch utilizing our recipe.
- Panko bread crumbs: These will assist bind the meatballs and add some texture.
- Unsalted butter: That is used with all-purpose flour to create the roux.
- All-purpose flour: APF acts as a thickening agent for the sauce. Don’t skip it!
- Beef broth: So as to add extra savory taste to the sauce.
- Heavy cream: This provides richness to the sauce, making it creamy and scrumptious.
- 2% or 5% Greek yogurt: We use Greek yogurt as a substitute of bitter cream for a more healthy, high-protein possibility. Skyr yogurt additionally works — our fave is Painterland Sisters.
- 3-tablespoon cookie scoop: You’ll want this to scoop and form the meatballs. A spoon additionally works!
This recipe makes roughly 21-24 meatballs. Regulate the recipe as wanted for bigger or smaller batches.
Sure, you need to use any sort of floor meat that you just choose! Simply know that the traditional mixture for Swedish meatballs is a mixture of floor pork and beef.
Thermoworks
Thermapen
We swear through the use of a meat thermometer when cooking any lower of meat. The Thermapen is our go-to meat thermometer that works each time.
right here’s a tip!
We used the massive grate to grate the onion. Should you should not have a cheese grater to make use of, we suggest slicing the onion in a meals processor.
Retailer any leftover meatballs and sauce in an hermetic container within the fridge for as much as 3 days. You may also freeze them for as much as 3 months.
What to Serve with Minnesota Swedish Meatballs
Mashed potatoes are our favourite (and probably the most traditional) pairing for this simple Swedish meatballs recipe. Strive our Greatest Wholesome Mashed Potatoes or Superb Cauliflower Mashed Potatoes for a more healthy twist. You may also serve these meatballs over egg noodles, rice, or with a aspect of your favourite vegetable, like Sautéed Inexperienced Beans or Roasted Broccoli.
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Place the entire components for the meatballs, minus the olive oil, into a big mixing bowl.
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Use a big wood spoon or your fingers to combine completely, combining all components. I like to recommend utilizing your fingers as it’s quicker and simpler.
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As soon as mixed, warmth the olive oil in a big skillet or forged iron over medium warmth.
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Use a 3-tablespoon cookie scoop to scoop meat into your fingers. Kind the combination right into a ball and place it on the skillet. Repeat till there is no such thing as a meat left. It is best to find yourself with roughly 24 balls.
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Brown meatballs on all sides for about 8 minutes. Use a pair of tongs to flip every meatball, and watch out to not burn them.
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As soon as all sides are browned, take away the meatballs from the skillet and put aside. Go away the rendered fats within the skillet.
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Place the skillet over medium warmth and add the butter. As soon as the butter has melted, add the flour to the pan and whisk it collectively to create a roux. Cook dinner for 1 minute.
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As soon as the roux has cooked, whisk within the broth, heavy cream, and yogurt, and produce the sauce to a delicate simmer.
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Add the meatballs again to the skillet. Gently flip the meatballs within the sauce. Cut back the warmth to low and cook dinner for an additional 5-10 minutes.
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Serve with mashed potatoes.
- This recipe makes roughly 21-24 meatballs.
- We used the massive grate to grate the onion. Should you should not have a cheese grater to make use of, we suggest mixing the onion in a meals processor.
- Diet info doesn’t embody mashed potatoes.
Energy: 409 kcal, Carbohydrates: 10 g, Protein: 23 g, Fats: 30 g, Fiber: 1 g, Sugar: 1 g
Diet info is mechanically calculated, so ought to solely be used as an approximation.
Pictures: photographs taken on this put up are by Erin from The Picket Skillet.