Description
Swedish meatballs filled with a pureed carmelized onion and mushroom mixture.
Ingredients
Meatballs:
2 pounds 93/7 ground beef
1 pound ground sausage
1 cup ground caramelized onions and mushrooms
3 eggs
2/3 cup almond flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Sauce:
1 can beefy mushroom soup
1/4 cup heavy cream
Instructions
Place all ingredients for the meatballs in a large bowl and mix well.
Form round balls about 1 inch, and place on parchment paper or silicone mat.
Bake at 350 degrees for about 30 minutes, or until golden brown.
For the sauce, place one can of soup in saucepan and bring just to a boil, remove from heat. Add heavy cream, and stir.
Place meatballs in serving dish, and pour sauce over the top.
Notes
There is a small amount of gluten in Campbell’s beefy mushroom soup. Don’t use if you are allergic to gluten. To make gluten free, omit soup. Mix 1 1/2 cups beef broth with 2 tablespoons corn starch. Bring to a boil, and reduce heat. Cook for 5 minutes. Season with Salt, pepper, and a pinch of nutmeg. Add cream.
