Lightened Up Swedish Meatballs

I don't know about you, but I'm a sucker for meatballs and these are becoming a fast favorite.  The combo of chicken and pork make you feel like you are eating healthy, with just a dash of decadence from the creamy sauce.  Enjoy!

For the Meatballs:
1 lb Ground Chicken
1/2 lb Ground Pork
3/4 c Panko Bread Crumbs
1 Large Shallot - Grated (about 2 Tbsp)
1/4 c Whole Milk
1 Egg
1/2 tsp Worcestershire Sauce
1/2 tsp Poultry Seasoning
A Pinch of Ground Nutmeg
1 tsp Kosher Salt
1/2 tsp Fresh Cracked Black Pepper
2 Tbsp Olive Oil
1/2 c Beef Stock

For the Sauce:
3 Tbsp Unsalted Butter
3 Tbsp Flour
1 c Beef Stock
1/2 c Heavy Cream or Whole Milk
1 Tbsp Chopped Flat Leaf Parsley
Kosher Salt
Fresh Cracked Black Pepper

In large bowl combine all the ingredients for the meatballs except for the olive oil and beef stock.  Let the mixture sit for about 10 minutes.  Shape into balls about the size of golf balls.  Should make about 12.  Heat the 2 Tbsp of olive oil in a large skillet or cast iron pan over medium high heat. 

Add the meatballs to the skillet.  Brown the meatballs on all sides about 4-5 minutes each side.  Half way through add the beef stock and continue browning the meatballs.  When the liquid is mostly evaporated and the meatballs are browned on all sides remove the meatballs to a plate and cover with foil.

Turn the heat down on the skillet to about medium.  Add the butter and let it melt.  Add the flour and whisk to combine.  Cook the flour for 2 - 3 minutes, while whisking, until it is a light golden color.  Whisk in the beef stock, heavy cream or milk and half of the parsley.  Season with a pinch or two of salt and pepper.  Let the sauce cook for about 5 minutes or until it thickens.  Add the meatballs back to the skillet and gently coat them in the sauce.  Let the meatballs and sauce cook for another few minutes.  Turn off the heat and garnish with the remaining parsley.

Serve the meatballs all by themselves, or with some sautéed spinach, buttered noodles or rice.

​Serves 4