Are you looking for a delicious and easy-to-make a quick dish? Look no further than Swedish Meatballs New Jersey Diner Style! These savory meatballs are a crowd-pleaser and perfect for a cozy night in. To make this dish, you will need ground beef, an egg, garlic powder, fresh basil, oregano and parsley, tomato paste, ketchup, ginger ale, evaporated milk, and beef stock. Brown the meatballs in a skillet until fully cooked. Serve with creamy gravy and lingonberry jam for a classic Swedish touch. With this collaborative recipe, everyone can enjoy the delicious taste of Swedish meatballs.
PREPARATION: 30 minutes – makes 4 servings
EQUIPMENT: French chef knife, Cutting Board, large stainless Mixing Bowl, Large Skillet, medium stainless Mixing Bowl
- 1 pound ground chuck*
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon fresh basil, chopped (or dried)
- ¼ teaspoon oregano
- ¼ teaspoon fresh parsley, chopped (or dried)
- 2 tablespoons tomato paste
- ½ cup ketchup
- ¼ cup ginger ale
- 8-ounces evaporated milk
- 1 cup beef broth (or homemade beef stock)
In a large mixing bowl, combine ground chuck, egg, garlic powder, basil, oregano, and parsley. Mix thoroughly, and form into 1-inch size meatballs.
Preheat the skillet over medium heat 275ᵒF for 3-4 minutes. Place the meatballs in the hot, dry pan. Cover the pan, open the vent, and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan, and brown on the other side until the meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until the meatballs are browned on all sides.
While the meatballs are browning, in a medium mixing bowl, combine tomato paste, ketchup, ginger ale, evaporated milk, and beef stock. When the meatballs are browned on all sides, pour the mixture into the skillet. Reduce the heat to low 180ᵒF, cover with the vent closed, and simmer for about 10 minutes.
*Ground Turkey, chicken, pork, or veal (or a combination thereof) can be substituted for ground chuck.
SERVE with mashed potatoes and peas or over rice or egg noodles, or as an appetizer.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 266; Fat Grams 9; Carbohydrate Grams 11; Protein Grams 36; Cholesterol mg 36; Sodium mg 828 (503 with homemade beef stock).
THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 4 ½; Fat Grams 9; Sodium Points 36 (22 with homemade beef stock); Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 4.