Not So Swedish Meatballs A1
Dive into culinary comfort with "Not So Swedish Meatballs A1," a delightful twist on classic meatballs that brings bold flavor to your dinner table. Combining a blend of savory ground beef and pork, these tender, hand-rolled meatballs are perfectly seasoned with garlic and onion powder before being pan-seared to golden perfection. The real star, however, is the luscious gravy, thickened with a buttery roux and elevated by the tangy, robust kick of A1 steak sauce. Finished with a touch of creamy indulgence, this no-fuss dish is ready in under an hour and pairs beautifully with mashed potatoes, egg noodles, or rice. Garnish with fresh parsley for a touch of color and enjoy a dish that’s anything but ordinary! Perfect for weeknight dinners or hearty family meals, this recipe is your new comfort food favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 3 tablespoons A1 steak sauce
- 0.5 cup Heavy cream
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with your hands until well incorporated.
Form the mixture into 1-inch meatballs, about the size of a walnut, and set them aside on a plate or baking sheet.
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Once melted, add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning frequently, until browned on all sides and fully cooked through. Transfer the cooked meatballs to a clean plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Sprinkle the flour into the melted butter and whisk constantly to create a roux. Cook the roux for 1-2 minutes until it becomes lightly golden in color.
Slowly pour in the beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the gravy to thicken.
Stir in the A1 steak sauce and heavy cream, mixing well until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper, if needed.
Return the cooked meatballs to the skillet, spooning the gravy over them to coat. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld together.
Serve the meatballs hot over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5693 mg | 248% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.4 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 308 mg | 24% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
