Swedish Meatballs

These meatballs are seriously so good.  The sauce is creamy and beefy, and the pops on onion in the meatball itself are wonderful.  Your party guests will LOVE you!

Swedish Meatballs

Makes about 35 to 40 meatballs

Ingredients:

Meatballs

6 tbsp vegetable oil, divided

1 onion, chopped

1 cup Panko bread crumbs

2 tbsp evaporated milk

2 lbs ground beef

1 egg, beaten

1 tsp salt

¼ tsp black pepper

1/2 teaspoon dried parsley

Gravy

2 cups low-sodium beef broth

2 tbsp butter

3 tbsp flour

¼ cup heavy cream

¼ tsp onion powder

¼ tsp garlic powder, granulated

1 tbsp dried parsley

¼ tsp salt

½ tsp black pepper

¼ cup fresh parsley

Directions:

1. Melt 3 tbsp oil in a large skillet over medium heat.  Add the onion and sautée for 5 to 10 minutes, or until tender.
2. In a medium bowl, combine the bread crumbs with evaporated milk and stir, allowing the crumbs to absorb the milk.  Add the ground beef, onion, egg, salt, black pepper and parsley to taste.  Mix well and form golf ball sized meatballs.
3. Heat remaining 3 tbsp oil in the same skillet over medium to medium high heat and add the meatballs.  Carefully shake the skillet to run the meatballs, as needed.  Sauté efor 10 to 15 minutes or until meatballs are browned on all sides.  Transfer the meatballs to a serving platter.
4. Deglaze skillet with 1 cup of the beef broth, letting it simmer for 3 minutes while scrapping the bottom of the skillet with a spatula.  Strain the gravy into a clean bowl and add the remaining 1 cup of broth.  Melt 2 tbsp butter in the skillet, then whisk in 3 tbsp flour; cook 1 to 2 minutes.  Whisk warm beef broth into flour mixture.  Let simmer, whisking constantly until thickened slightly.  Add the cream and season with onion powder, garlic powder, parsley, salt and pepper.
5. To serve, cover meatballs with gravy and garnish with fresh parsley. 

*I would make 1 ½ of the sauce recipe to accommodate all the meatballs.*