Ok, they aren't spicy - they're Swedish. I made these meatballs, more as an experiment, and attempted to make a "Swedish Meatball" sauce/gravy. I tested and tasted til I got it just right. My husband ate these, and the next day said "Make those meatballs again. I don't care if we just ate them, they were THUNDER!" That's our term for something uber-delicious. So I did, and this time I took pictures.
You'll need 1 lb of ground beef. 80/20 is my preference. 60/40 would be even tastier.
Start off the Meatball mix by chopping 1/4-1/3 of an onion finely. I use the knife, but you could use the food processor. Don't obliterate the onion, though. You'll want small chunks of onion in the Meatballs, if they're too big, it'll fall apart.
Squish the mixture a few times before adding the worcestershire sauce. Don't worry if you can't pronounce it. Use both hands and squish the mixture JUST until it's incorporated. Don't keep squishing it because it feels good.
Your mixture should look something like this. Grab a cookie sheet and spray just a tiny bit of pam on it to keep the balls from sticking. Roll up the meatballs - aim for somewhere between bite size and golf ball size.
The meatballs should look something like this!
Drop 10 - 14 balls into the oil, take your time. By the time you get the last one in, the first one may be ready to flip over - around 1 min on each side. I smoosh them a little like a baby burger when I flip them, just a little, or they'll fall apart
1 lb ground Beef (80/20)
1/3 medium Onion, chopped finely (set a little bit aside for sauce)
4 heaping palm-fuls seasoned breadcrumbs
4 heaping tbsp Bisquick Heart Smart
2 tbsp Worcestershire sauce
Heat Cast Iron Skillet to Medium low to Medium with about 2 tbsp light olive oil. Squish mixture with both hands but don't over mix. Roll into balls and set aside on a cookie sheet until all meat is rolled. Fry for 1 minute on each side, squishing slightly on the turn. Remove from pan and set aside. Meatballs should be crispy brown but rare on the inside.
2-3 Tbsp all-purpose Flour
(Make a roux)
1 cup - 1 1/4 cup 2% Milk
1 can Campbell's Golden Mushroom Soup
3-4 tbsp Worcestershire sauce
1 Swanson's Favor Boost Packet
3 heaping tbsp Sour Cream
Salt & Pepper
Turn heat down to Low. Make a roux with the remaining oil and flour, add milk a little at a time, whisking until smooth. Add soup and remaining ingredients, and turn heat up a little after adding sour cream. Add Meatballs, cover with sauce, and let cook through 3-5 minutes. Serve with Mashed Potatoes or Pasta. (TIP: If you want to stretch your sauce further, add a little more sour cream, milk, Worcestershire sauce and Salt & Pepper.)
Please, leave a comment if you try it - let me know what you think!