Shortcut Swedish Meatballs

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Swedish meatballs are tasty. They can be easy as well if you know where to cut a few corners πŸ˜‰ I’ve also cut a bit of the fat out of the original version too… for more info, keep scrolling!!

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Original Swedish meatballs call for 1/2 ground beef and 1/2 ground pork. I go with a lean ground beef and ground turkey. You lose a bit of the fat and you don’t have to sacrifice flavor. It’s a win win in my book.

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Next come the fixins…clockwise starting on the right we have: finely diced onion, finely chopped garlic, an egg, ground flax seed, parmesan cheese. Nestled in the middle are the spices: salt, pepper, nutmeg, and allspice. I also add about 1/2 cup of plain greek yogurt to keep good moisture. If you’re not into that you can just use milk or cottage cheese or whatever πŸ˜‰ Give that all a good mash with your hands. Don’t overwork it but make sure everything is well combined.

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Roll into meatballs. You get to choose the size!! How exciting!! Pop into a 350 degree oven for a bit until the fat is rendered and they start to brown.

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I cook mine on a baking sheet completely covered in foil cause really…

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who wants to clean that up??? Just roll up the foil and throw it away!!

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OK, here’s my shortcut. I don’t make some amazing sauce from scratch with cream and all that business. Well… sometimes I do but sometimes I love a shortcut. I’m a big fan of Progresso’s Creamy Mushroom. It’s the only Gluten free mushroom soup in a can I’ve found and that pretty much sums that up πŸ˜‰

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I just dump this in a pan and turn it on to a low simmer.

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Add in some meatballs. This is enough for our fam for one meal.

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The rest go into the freezer for an even shorter shortcut meal in the future!! Love it!! Anyway, let your meatballs simmer in the sauce while you boil noodles, make rice, mashed potatoes… or whatever you prefer to serve your meatballs with.

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In no time you are enjoying homemade… mostly homemade Swedish meatballs!!

Shortcut Swedish Meatballs
1 lb lean ground beef
1 lb lean ground turkey
1/2 onion (or 1 small) finely diced
2-3 cloves garlic, finely chopped
1 egg
1 Tbs ground flax
1/4 cup grated parmesan cheese
2 tsp salt
ground black pepper
1 tsp ground nutmeg
1 tsp allspice
1/2 cup plain greek yogurt, milk, or cottage cheese
1-2 cans cream of mushroom soup

Mix all but soup in a large bowl just until well combined. Form into meatballs and place on foil covered baking sheet. Bake at 350 until fat is rendered and meatballs start to brown. Pour soup into skillet or pan and add desired amount of meatballs. If freezing 1/2 of meatballs, use just 1 can of soup. I using all meatballs add 2 cans or substitute with extra milk. (If using Progresso you don’t need to add water or milk to make 1 batch of soup, check your soup label for instructions). Simmer meatballs in soup until ready to serve. Serve over pasta, rice, or mashed potatoes.

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