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Foxhollow Farm
8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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Eat Beef and Be Merry while giving back this Giving Tuesday. For every order placed this weekend, we'll donate two pounds of ground beef to Dare to Care's Mobile Food Pantry.
Eat Beef and Be Merry while giving back this Giving Tuesday. For every order placed this weekend, we'll donate two pounds of ground beef to Dare to Care's Mobile Food Pantry.
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Swedish Meatballs

Who doesn’t love meatballs? These are savory and comforting – the perfect dish for your next gathering. Created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave, this recipe definitely deserves a spot in your bring-a-dish-to-the-party rotation.

Ingredients

Makes Approximately 30 Meatballs

  • 1lb Foxhollow ground beef
  • ¼ cup panko breadcrumbs
  • ¾ cup heavy cream, divided 
  • ¼ tsp red pepper flakes
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • 1 tsp honey
  • 2 tbs minced fresh parsley, divided 
  • 1 large egg, beaten 
  • ½ onion, diced 
  • 2 cloves garlic, minced 
  • 3 slices bacon, diced 
  • 2 tsp worcestershire sauce, divided 
  • 1 tbs flour 
  • 2 cups low sodium beef stock
  • 1 tbs dijon mustard
  • olive oil 
  • kosher salt
  • black pepper  

Instructions

Preheat the oven to 400°. Place breadcrumbs & ¼ cup of the cream in a small bowl & mix. Set aside. Warm a large skillet over medium heat & add 1 tbs olive oil. Once warm, add the onion & cook until softened, about 5-7 minutes. Add garlic & saute until fragrant, around 1 minute. Remove onion & garlic to a bowl & set aside. 

Keeping the heat at medium, pour 1 tbs of olive oil into the same skillet &, once hot, add the bacon. Saute until bacon is crisp & fat has rendered. Turn off heat & use a slotted spoon to transfer the bacon to a plate. Leave bacon drippings in skillet & set aside. 

Putting it all together!

Putting it all together!

 

Place beef in a large bowl & add red pepper flakes, allspice, nutmeg, honey, 1 tbs parsley, egg, 1 tsp worcestershire, bacon, onion & garlic, breadcrumbs, 1 tsp kosher salt & ¼ tsp black pepper. Use your hands to bring the ingredients together, blending well with the beef while being careful not to overmix. Grease a large, rimmed sheet pan.

Make those meatballs!

Make those meatballs!

 

Use your hands to form the ground beef into small balls, about half the size of a golf ball. Space evenly on the sheet pan. Mixture will yield about 30 meatballs. Transfer the meatballs to the oven & allow to bake for 10 minutes before flipping & cooking an additional 5 minutes. 

While the meatballs are cooking make the sauce. Set the skillet with the bacon drippings over a medium-low flame. Once warmed, add the flour to the pan & whisk until blended with the fat, making a roux. Whisk the roux for 1-2 minutes, ensuring no clumps remain. Whisk in the beef stock & allow to simmer, whisking often, until it begins to thicken, about 5 minutes. Turn off the heat & whisk in remaining cream & dijon mustard. Taste & add salt & pepper until sauce reaches desired seasoning.  

Let it simmer!

Let it simmer!

Transfer the meatballs to the sauce & bring the sauce to a simmer. Cover, drop the heat to low, & continue to cook for 5 minutes. Garnish with remaining parsley & serve with toothpicks as an appetizer or over egg noodles or mashed potatoes as a main course.

Ready to enjoy!

Ready to enjoy!

 

Bon appetit!

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