Spiced Apple Butter Swedish Meatballs

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
24

Blended with apple butter, onion and bread crumbs and baked in a rich, creamy allspice-and-honey flavored sauce; a combination your patrons are sure to love.

Ingredients

2 Tbsp. vegetable oil
2 cups minced red onion
2 lb. pork sausage meat
2 lb. ground beef
4 cups Panko bread crumbs
2 cups MUSSELMAN’S® Apple Butter, divided
1/2 cup sour cream
4 large eggs, beaten
1 Tbsp. Kosher salt
2 tsp. ground black pepper
2 tsp. ground allspice
1 cup beef stock
1/4 cup honey
1/8 tsp. ground red pepper

Steps

  1. Preheat the oven to 400°F (conventional) or 350°F (convection).
  2. In a large skillet, heat oil over medium-high heat; add onion and sauté for 4–5 minutes, until soft. Remove from heat and cool to room temperature.
  3. In a large bowl, mix the pork sausage, ground beef, Panko crumbs, 1 cup Musselman’s® Apple Butter, sour cream, eggs, salt, pepper and allspice. When it has cooled, mix in the onion mixture until evenly combined.
  4. Measure out the meatballs into 1-oz. portions, using a #30 (2-Tbsp.) scoop. Roll tight balls and place them into 3 full-sized hotel pans sprayed with non-stick cooking spray, close together, but not touching. You should have approximately 75–80 meatballs, about 25 per pan.
  5. Bake 15 minutes, stirring once during baking time. Shake pans to loosen meatballs.
  6. Meanwhile, in a bowl, whisk together remaining 1 cup of apple butter with beef broth, honey and cayenne pepper. Pour the sauce over the top of the meatballs, making sure to coat each meatball, and return to oven for 8–10 minutes. Remove from heat and serve warm.
  7. Serve 3 meatballs per serving, over rice or noodles, if desired.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources