Sausage Options:
To add even more flavor in this recipe, you can always use a country style pork sausage instead of just ground pork. That can really add a lot to this recipe. Just make sure you stay away from Italian style ground pork sausage. It just isn’t the right flavor profile.
Egg Substitutes:
You have a few options for egg substitutes in meatballs: Buttermilk: 2 tablespoons per eggYogurt: 1/4 cup per eggUnsweetened Applesauce: 3 tablespoons per eggRicotta Cheese: 1/4 cup per egg
Oven Instructions:
Simply place shaped meatballs onto a lightly greased baking sheet. Bake in a 400 degrees Fahrenheit oven for approximately 30 minutes.
Roux:
Step 4 in this recipe involves making a roux. The flour in the recipe acts as a thickening agent. If you just added flour to a liquid you’d end up with a clumpy mess. By combining the flour with a fat source (melted butter), you will be able to distribute the thickening agent throughout the sauce without leaving clumps behind. This same principle can be applied to any sauce or soup that needs to be thickened. A roux is equal parts flour to fat. Cornstarch is a stronger thickening agent that I use (with butter) in things like puddings and cream pies.
Serving Suggestion:
We prefer to serve Swedish Meatballs over egg noodles. Another more traditional option is to serve them with mashed potatoes. You can also serve them over rice if you want. If you like this recipe, you may be interested in these other delicious meatball recipes:
Jalapeno Popper MeatballsThe Best Baked MeatballsEasy Baked Chicken MeatballsVegan Sweet and Sour Meatballs
Δ Δ
