- 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.
Prep time: 20 minutes
Total time: 50 minutes
- 1 package (12 oz) pork sausage
- ½ cup chopped onion
- ¾ cup chopped bell pepper (any color)
- 10 eggs
- ¼ cup milk
- 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
- 1 teaspoon red pepper flakes
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 tablespoon vegetable oil
1 Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
2 In large bowl, beat eggs and milk. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
3 Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
4 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
- 1 Boston butt or pork shoulder roast (3-4 lbs)
- 1 large onions, sliced
- salt and pepper to taste
- 1 bottles BBQ Sauce
- Rolls or Bread
- Place pork roast in the slow cooker on top of the sliced onions; add entire bottle of barbecue sauce.
- Cover and cook on low for about 9 hours, or until very tender.
- Drain off fat, discard bones. Shred pork in the existing sauce. Continue cooking on high for about 1 hour.
- Serve shredded pork on rolls or normal slices of bread.
Preparation time: 5 minute(s)
Cooking time: 10 hour(s)
Original Recipe Found Here!
Prep Time: 2 minutes Cook Time: 8 hours
Yield: 2 lbs pork
Serving Size: 1 Cup Each
- 1 Pork Shoulder/Butt (approx 2 lbs)
- 1 Old El Paso Sauce Packet (Roasted Garlic
- 1 Cup Root Beer (A&W)
- 2 Cups Light Brown Sugar
Ingredients for Serving:
- Black Beans
- Ranch Dressing (or make your own Creamy Tomatillo Dressing!)
- Place the pork in a slow cooker. Mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. Cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). Place the meat back in the sauce and cook on low for an additional 2 hours.
- Serve immediately homemade or store bought fresh tortillas with lettuce, rice, any cheese, beans, dressing, cilantro and limes
I’ve seen a lot of recipes that use Dr. Pepper or Coke but my family doesn’t drink these so I thought I’d try a recipe using Root beer! Carrian over at Oh Sweet Basil who is the mastermind behind this recipe said that with this roasted garlic sauce Root Beer seemed to bring out the best flavor.