Monday, March 24, 2014

Swedish Meatballs

Swedish Meatballs

When I was growing up, my mother almost always cooked our dinner.  But, every once in a while, I was allowed to choose a pre-packaged frozen dinner.  Somehow that was a treat back then although now I can't tell you why.  My choices were pretty predictable, though.  Either I'd want that perennial kid-favorite, Salisbury steak, or Swedish meatballs with noodles.  For me, it wasn't even about the meatballs but rather that creamy brown sauce, so different than the tomato sauce I was used to seeing with meatballs.

Swedish Meatballs
As an adult, I'd occasionally see the Swedish meatballs as appetizers at gatherings but I'd lost track of them as an actual dinner.  Well, it was high time I changed that and learned how to make that creamy brown sauce.  As it turns out, it's super easy and still ridiculously delicious.  I think homemade Swedish meatballs are going to be served quite frequently around here from now on.  Enjoy!










Ingredients

Meatballs:
1 lb. Ground beef
1 Onion, peeled and minced
1 Egg
1/4 Cup breadcrumbs (I used seasoned Panko)
1 Tablespoon chopped parsley
1 Teaspoon garlic powder
Salt & pepper to taste

Gravy:
2 Tablespoons unsalted butter
1/4 Cup all purpose flour
2 Cups beef stock
1/4 Cup sour cream
1 Tablespoon chopped parsley
Salt & pepper to taste

Swedish Meatballs
In a large bowl, combine the ground beef, onion, egg, breadcrumbs, parsley, garlic powder and seasoning.  Using either your hands or a scoop, form meatballs and place on a baking sheet lined with parchment paper.  Note that I used a 1 oz. scoop and got about 2 dozen balls.  Bake in a pre-heated 400 degree oven for approximately 30 minutes.

While the meatballs are baking, make the gravy by melting the butter in a large skillet.  Whisk in the flour for about a minute until it's very slightly browned.  Slowly whisk in the broth, making sure there are no lumps, and continue cooking for a couple of minutes until it begins to thicken.  Stir in the sour cream, parsley and seasoning.  When the meatballs are done, transfer them to the sauce, reduce the heat to low and cook for about 10 minutes.  Makes approximately 4 servings.

9 comments:

  1. This recipe for Swedish Meatballs looks rich, creamy, and delicious! I love the ingredients for the sauce. I bet I could even use light sour cream and be okay. Thanks for sharing!

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  2. What a gorgeous, decadent-looking plate of meatballs! They look delicious, Anita.

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  3. Ha, I never had Swedish meatballs till I was an adult. They were the IKEA version so I am not sure if they count. These look super good, warm and comforting.

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  4. Those are absolutely perfect looking swedish meatballs, great recipe!

    Happy Blogging!
    Happy Valley Chow

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  5. omgosh.....so hungry now. This is such a divine recipe!!! love that sauce!

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  6. This looks so good - I'm glad we are friends and I pin everything you post because I MUST make these soon - my Nana used to make these when I was a kid. Yours look better than hers - and I don't think I have ever said that before in my life!

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  7. Oh my gosh Anita, these look wonderful. I love the pool of gravy around them. All I'd need is some rice (I know noodles are traditional but I'm a rice fiend) and I'd be in Heaven!

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  8. As I'm a swede I can say it's pretty accurate besides it's suppose to be boiled or mashed potatoes. /Petra

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  9. As a fellow Swede, we always had Swedish meatballs with mashed potatoes. Yum...

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