Swedish Meatballs
The other day it was suggested that I make Swedish meatballs, as something different. “Something different” because I have not made them in over 30 years.
Many years ago when ever I would be home for a weekend and had time to cook we would invite my grandmother to have dinner with us. One night I made Swedish meatballs and we sent the left overs home with her. A few days later my wife was talking to her on the phone and asked how she enjoyed the leftovers. ” Oh they were fine after I washed that sauce off.” she answered. I was devastated.
But don’t worry this isn’t the recipe I used then.
Ingredients for Swedish Meatballs
- 2 Tbsp butter
- 1 medium onion finely diced
- 2/3 cup milk
- 5 slices day old bread finely chopped
- 2#’s lean ground beef or a combination of ground pork, beef & veal (optional)
- 1 tsp each salt & pepper
For the Sauce:
- 1 tsp ground nutmeg
- 2 tsp pepper
- 1 tsp cardamom
- 1/3 cup flour
- 6 Tbsps butter
- 32 oz (appox) Beef Stock
- ¾ cup sour cream
- Salt & pepper to taste
- 4 Tbsps lingonberry Jelly
Optional:
- 1# wide egg noodles
While the recipe calls for cardamom, it is a quite expensive ingredient. You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves. Additionally you could substitute raspberry or another of the berry jellies instead of the lingonberry but it is a fairly common commodity and not that expensive compared to other jellies and does make a difference in the final taste of the sauce.
Directions for Swedish Meatballs
In a sauté pan place the butter and bring up to medium heat, add the onion and sauté until translucent.
Take the bread and in a food processor finely chop.
Combine the meat,onion, bread, milk and the salt and pepper. Mix well and then gently roll into slightly smaller than golf ball size balls.
Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through. This step can be done ahead of time and refrigerated until ready to cook.
In a large sauté pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour. Add the nutmeg, cardamom, and pepper and combine. Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely. Once combined add the jelly stir to dissolve, taste and adjust seasoning if necessary. Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
Serve over wide egg noodles.
Here are a few items to help make this recipe:
http://www.amazon.com/Simply-Calphalon-Nonstick-5-qt-Saut%C3%A9/dp/B001ASBBTK/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196614&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9330d6098afc6ee51f55f1cad49fcaaf
http://www.amazon.com/Farberware-Nonstick-Bakeware-13-Inch-Rectangular/dp/B00008W70F/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196676&sr=1-6&keywords=baking+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=69942497d1d882e966d383dcc67fa8bc
Meatballs !! How can you go wrong? Although I think they would have been better if you washed that sauce off them. Still 5 Paws.
Ingredients
- 2 Tbsp butter
- 1 medium onion finely diced
- 2/3 cup milk
- 5 slices day old bread finely chopped
- 2#'s lean ground beef or a combination of ground pork, beef & veal (optional)
- 1 tsp each salt & pepper
- For the Sauce:
- 1 tsp ground nutmeg
- 2 tsp pepper
- 1 tsp cardamon
- 1/3 cup flour
- 6 Tbsps butter
- 32 oz (appox) Beef Stock
- ¾ cup sour cream
- Salt & pepper to taste
- 4 Tbsps Ligonberry Jelly
- Optional:
- 1# wide egg noodles
- While the recipe calls for cardamon, it is a quite expensive ingredient. You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves. Additionally you could substitute raspberry or another of the berry jellies instead of the ligonberry but it is a fairly common commodity and not that expensive compared to other jelliies and does make a difference in the final taste of the sauce.
Instructions
- In a saute pan place the butter and bring up to medium heat, add the onion and saute until tranlucent.
- Take the bread and in a food processor finely chop.
- Combine the meat,onion, bread, milk and the salt and pepper. Mix well and then gently roll into slightly smaller than golf ball size balls.
- Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through. This step can be done ahead of time and refrigerate until ready to cook.
- In a large saute pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour. Add the nutmeg, cardamon, and pepper and combine. Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
- Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely. Once combined add the jelly stir to dissovle, taste and adjust seasoning if necessary. Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
- Serve over wide egg noodles.
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