Martin Bros. Recipes

Swedish Meatballs with Cranberry Sauce

Keywords: Beef, Appetizers

Added: October 25, 2017

Yield: 20-22
5 lb Valley Meats Ground Beef Patty Mix – 80/20 (913080)
3 Tbsp Anchor Pure New Zealand Butter – Unsalted (929750)
1 1/2 cup Capital City Yellow Onion (361045), minced
2 cups Anchor Chef’s Heavy Cream (929770)
3 cups Sugar Foods Breadcrumbs (415638)
5 each Sparboe Farms Large Eggs (380130)
1 Tbsp Diamond Crystal Kosher Salt (473161)
1 Tbsp McCormick Table Grind Black Pepper (472538)
2 tsp McCormick Ground Nutmeg (472391)
#5 can Heinz Cream of Chicken Condensed Soup (510038)
40 oz Kemps Sour Cream (900540)
2 cups Custom Culinary Master’s Touch® Beef Base (501750), prepared
60 oz Ocean Spray Whole Berry Cranberry Sauce (750060)
As needed C.H. Robinson Green Onions (361010), diced
Preheat oven to 350°F. Melt butter over medium heat and lightly sauté minced onion until tender. In a bowl, mix cream and breadcrumbs; add ground beef, eggs, salt, pepper, nutmeg and sautéed onion, mixing well. Roll mixture into 1 ounce meatballs. Bake meatballs until internal temperature reaches 160°F. (Brown meatballs on a flat top before baking, if desired.) Mix soup, sour cream and beef base together and thin as needed using more beef base. Toss cooked meatballs in sour cream mixture and warm until heated through. Finish with diced green onions. Serve with cranberry sauce. 

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