Swedish (& Italian) Meatballs

Are they Swedish? Maybe. Are they Italian? Perhaps. Are they delicious? You be the judge! J Try this Italian pesto twist on classic Swedish meatballs. You can use chicken, beef, pork, soy protein, or any combination. Swedish or Italian…these meatballs are delicious! (Adapted from Martha Stewart).

Ingredients (makes about 48 meatballs)

1 pound ground beef (or double turkey, use chicken, etc).

1 pound ground turkey

3 cups panko breadcrumbs

1 ½ cups milk

2 eggs, beaten

2 garlic cloves, crushed

Salt and Pepper

¼ tsp group allspice

3 Tbs. butter

1/3 cup flour

3 cups canned beef broth (or vegetable or chicken broth)

3 Tbs. pesto

2 Tbs. balsamic vinegar

Directions

Preheat oven to 475. Mix beef, turkey, panko, ½ cup milk, eggs, garlic, 1 Tbs. salt, ½ tsp. pepper, and allspice. Mix until just combined.

Measure round tablespoonfuls of the mixture and form meatballs. You should get about 48 balls. Place onto baking sheets and back until golden brown for about 10-12 minutes.

To make the sauce: In a saucepan, melt butter over medium-high heat. Add flour, whisking for 1 minute. Whisk remaining 1-cup milk, broth, and bring to a boil. Reduce heat, and simmer until sauce has thickened, 2-3 minutes. Stir in pesto and balsamic. Transfer the sauce to a bowl.

To serve:

As an Appetizer: Mix the meatballs with half the sauce and serve the remaining sauce as a dip on the side. Place toothpicks in the meatballs and serve warm

Over Pasta: Mix meatballs with sauce and serve over your favorite warm pasta.