- ½ c panko bread crumbs
- 1 c buttermilk OR 1 cup milk mixed with 1 TBS vinegar
- 1 lb ground beef
- 1 lb ground pork
- 1 egg, lightly beaten
- ¾ c minced onion, pressed between paper towels to remove excess moisture (or 1 tsp onion powder)
- ¼ c capers, chopped (optional)
- 2 tablespoons dijon mustard
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- 1 TBS dried parsley
- 3 TBS butter
- 1/3 c flour
- 3 c low-sodium beef broth OR 3 c water and 2 small cubes of beef bouillon
- 3-4 TBS milk, optional
- Salt and pepper to taste
- Serve with: Boiled red potatoes tossed in butter
- Line a rimmed baking sheet with aluminum foil (seriously, doing this saves a lot of scrubbing time later!)
- Combine bread crumbs and buttermilk in a large bowl. Let stand for 10 minutes.
- Add beef, pork, egg, onion, capers, mustard, salt, pepper, garlic, and parsley. Combine with your hands.
- Scoop tablespoon-sized portions and roll into balls. Place on baking sheet. Broil 10-12 minutes on low or until they are brown on top.
- While meatballs are browning, melt butter in a large saucepan over medium-low heat. Add flour and whisk until smooth.
- Add 1 cup beef broth and whisk together until completely smooth. Add remaining beef broth and increase heat to medium so it starts to simmer and thicken.
- Simmer for 15 minutes, remove from heat and stir in milk or cream if you want.
- Season with additional salt and pepper, if needed.
This is my budget-friendly adaptation from Our Best Bites “Savoring the Seasons” Swedish Meatball recipe. This cookbook is amazing!! You need it. Buy it here.