This Swedish Meatballs recipe post is sponsored by Eggland’s Best. I received samples and compensation to create the recipe.
Swedish meatballs define comfort food all around the world. It seems silly, then, that I have never tried to make them. I don’t even recall having ever eaten them. So, it probably seems a little odd that I was absolutely convinced that they would be the perfect recipe for me to enter in the America’s Best Recipe Contest, sponsored by Eggland’s Best. My recipe needed to use two eggs and at least one locally sourced ingredient, something that is grown or manufactured in my own state. Nothing says Nebraska like beef, so meatballs were a perfect choice. I contacted a local farm and made an order of organic, grass-fed beef and some pastured chickens. Then, I started researching Swedish Meatball recipes.
What I’ve discovered is that like many Italian and Mexican recipes, what many of us think of as “Swedish” Meatballs has been very much “Americanized”. Apparently, there are even multiple variations of the recipe, right in Scandinavia. Here in the United States I have found recipes that go from one end of the spectrum to the other, when it comes to the gravy. Some used condensed cream of mushroom soup, some used more of a thickened broth (which apparently most closely resembles the Swedish recipe) and still others created a from-scratch white cream gravy. How is a girl supposed to decide? My final recipe is my own creation, using my favorite meatball mixture and a beefy cream gravy that is out of this world! I can’t wait to share it with you, but first, I want you to know how you can get in on this recipe contest, too.
Information about Eggland’s Best (EB) and the 2016 Eggland’s Best “America’s Best Recipe” Contest:
Eggland’s Best (EB) is on the hunt for the best original egg recipe in America and is encouraging fans to create recipes using Eggland’s Best eggs, while also showing their state pride by integrating a locally-sourced ingredient.
There are so many different ways to add nutrition to your everyday meals using EB eggs, and Eggland’s Best invites you to show us the creative ways in which you incorporate them into your own delicious recipes inspired by your home state!
By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.
Recipe entries must have a minimum of two (2) whole Eggland’s Best eggs, and at least one (1) locally sourced ingredient that is either grown or manufactured in their home state/district/territory.
Eggland’s Best will be accepting entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest from February 8 to April 29. All recipes will be judged based on creativity, inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13.
- Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
- (4) Regional winners will receive $1,000 and a year supply of Eggland’s Best eggs
- (53) Best in State winners will receive a year supply of Eggland’s Best eggs
You can visit the Eggland’s Best website to find more information about the 2016 Eggland’s Best “America’s Best Recipe” Contest and enter, yourself: http://www.egglandsbest.com/americasbestrecipe.
How to Make Swedish Meatballs (Nebraska-Style)
- 3 cups beef stock
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons flour
- ¼ cup water
- 1 cup heavy cream
- 2 lbs. organic, grass-fed ground beef
- 2 eggs (I prefer Eggland's Best)
- ⅓ cup whole milk
- 1 Tablespoon minced garlic
- ½ large red onion, minced fine
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1½ teaspoons red pepper flakes
- 1 cup Panko bread crumbs
- 1 cup fresh Parmesan, grated
- 2 Tablespoons dried parsley
- 2 Tablespoons dried basil
- Combine all the meatball ingredients in a large mixing bowl and stir until thoroughly combined. I almost always use my hands for this process, to be sure everything is integrated and distributed evenly.
- Roll the meatballs into balls about the size of walnuts. I get 60 - 65 meatballs from this recipe.
- Place rolled meatballs on a parchment paper lined baking sheet, with a small amount of space between each one, so air and heat can circulate, evenly while they're in the oven.
- Bake at 350 degrees for 20 - 25 minutes.
- Place the meatballs under the broiler for 3 -5 minutes to brown and carmelize the outsides.
- While the meatballs are baking, prepare the gravy by adding the beef stock, Worcestershire and vinegar to a large skillet. Bring to a boil.
- In a separate container, mix the flour and cold water, stirring until it is smooth and no flour lumps remain.
- Whisk the flour/water mixture into the boiling broth, reducing the heat and stirring as the broth thickens, slightly.
- Pour in the heavy cream and continue heating until the gravy is hot and creamy.
- Add the meatballs to the gravy, stirring to coat each one.
- Serve the meatballs and gravy over mashed potatoes. (Rice or noodles would work, as well.)
Thanks to Eggland’s Best, one lucky Busy-at-Home reader will win a $25 VISA Gift Card and a coupon for a free carton of Eggland’s Best Eggs! Leave a comment on the post telling me what recipe you would like to enter in the contest, that showcases an ingredient from your state and Eggland’s Best eggs. Use the Rafflecopter form, below, to enter.
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