• Line a baking sheet with parchment paper.
• Finely dice the spanish onion and garlic.
• In a large bowl, mix the ground meats, onion, garlic, herb and spices with Burnbrae's Naturegg Simply Eggwhites.
• Use a portion scoop or spoon to scoop evenly sized portions of meatball mixture onto the parchment lined baking sheet.
• Use your hands to roll and form the individual meatballs.If making the recipe for mealprep, freeze the meatballs and then store in freezer-proof bags.

Cooking The Swedish Meatballs & Making The Sauce

• To cook the meatballs from frozen, simply pop them in the oven in a pan or baking sheet for 30 minutes in a 400F oven,
• As the Swedish Meatballs bake, mix 1 cup of the beef broth and the milk in a pot on the stove and bring to a simmer.
• Make a slurry with the remaining broth and cornstarch. Whisk the slurry into the simmering broth/milk mixture and stir until thickened.
• Once the Swedish Meatballs are fully cooked, add them to the thickened sauce and season with worcestershire sauce and salt and pepper. Garnish with fresh chopped parsley.