Lingonberry preserves or jarred lingonberries for serving
Butter for frying (2T)
optional for light sauce- beef broth/stock and creme fraiche
Instructions
In small bowl, combine grated zucchini, grated onion, milk, potato starch and egg. Mix well with fork to fully combine. Allow to sit.
While mixture sits, in separate bowl, combine ground meat of choice (or mixture), salt, pepper, allspice and nutmeg. Mix well to fully incorporate spices into meat.
Add wet ingredients to meat and mix to fully combine.
Form mixture into bite size meatballs and set on wax or parchment paper on baking sheet.
Heat 1T butter over medium-high heat in dutch oven or deep frying pan and and cook half of meatballs until golden on all sides, turning regularly to evenly brown.
Remove first batch of meatballs with slotted spoon or tongs and place in serving vessel with room to add sauce if desired.
Add remaining 1 T butter to pot/pan and repeat process with second half of meatballs. Remove meatballs and add to first batch in serving dish.
If a light sauce is desired, to browned juices left in pot/pan, add beef broth/stock and crème fraiche to desired consistency. Stir well and bring to gentle simmer then remove from heat.
Serve with lingonberries and sauce if desired.
Originally Submitted
8/12/2016
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You can add this Swedish Meatballs a la Nourishfoods recipe to your own private DesktopCookbook.
