Wednesday, May 28, 2014

Recipe #291: Swedish Meatballs

I can't really think of anything to say about these other than the fact that they were delicious!  Be sure to make plenty of gravy, too.  I served them with egg noodles.  Yet another great recipe from  I do have to add, though, that I managed to not notice the part about the sour cream, which printed out on the second page (both ingredients AND directions!)- and this still turned out delicious!


2 slices day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 egg
1 tablespoon brown sugar (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger (optional)
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons all-purpose flour, or as
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream


1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
3.Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
4.Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
5.To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes.  Just before serving, whisk in the sour cream.  Season to taste with salt and black pepper.

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