Smoked Swedish Meatballs

Smoked Swedish Meatballs

Makes 6 – 8 servings

⅓ cup panko bread crumbs 

½ cup whole milk 

1 free-range egg 

2 tablespoons chopped fresh flat-leaf parsley 

2 garlic cloves, minced

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

½ a medium onion, finely chopped

¼ teaspoon freshly cracked black pepper

½ teaspoon kosher salt

1 pound best quality ground beef 

½ pound best quality ground pork 

1 tablespoon olive oil 

¼ cup butter

¼ cup all-purpose flour 

2 cups beef broth 

1 cup heavy (whipping) cream 

1 tablespoon Worcestershire sauce 

1 teaspoon Dijon mustard 

Kosher salt & freshly cracked black pepper 

In a large bowl, combine the breadcrumbs, milk, egg, parsley, garlic, and spices, and mix well. Let sit for about 10 minutes, until all of the milk has absorbed into the breadcrumbs. Add the onion, beef, pork, salt, and pepper, and mix the lot together. Shape into 16 – 18 large meatballs (if you like smaller meatballs, that’s cool too. Choose your own adventure here). 

Preheat your Traeger Grill to 180 degrees F (if your model has a Super Smoke option, get that rolling). Place your meatballs directly on the grill grates and smoke for 25 – 30 minutes,  turning halfway through. Increase your grill temperature to 350 degrees F.

Heat a large grill-safe skillet over medium-heat and melt together the olive oil and butter. Whisk in the flour, and cook until the mixture is bubbling away. In a slow and steady stream, whisk in the beef broth and cream, then add the Worcestershire and mustard. Season with a pinch of salt and pepper, then bring the sauce to a simmer. Transfer the saucy skillet to your preheated Traeger, and add your meatballs. Let the meatballs simmer away until the sauce is thickened and the meatballs are cooked through, about 10 – 15 minutes. Taste, and adjust seasoning as necessary. 

Serve with creamy mashed potatoes and your favorite seasonal greens. Delicious!

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