Tuesday, May 24, 2011

Swedish Meatballs!

I haven’t fixed Swedish Meatballs in forever, so I perused the internet and found a good recipe and it was pretty easy. I served this with egg noodles and the ‘sauce’ was very good! All in all, I would make this recipe again but definitely  tweak some things by adding fresh herbs. I also mixed the meat and ingredients with my hands. I mixed too much and the meatballs didn’t stay together very well. I would just mix with a fork or spoon next time and be more gentle. It was still tasty and everyone enjoyed it.
These Swedish meatballs are cooked on stovetop then finished in the oven.
·         1 1/2 cups soft bread crumbs, about 3 slices bread
·         1 tablespoon dried minced onion or 1/4 cup finely chopped onion
·         1 1/2 teaspoons salt
·         1/4 teaspoon pepper
·         1/4 teaspoon nutmeg
·         3/4 cup milk
·         2 pounds ground beef
·         2 tablespoons butter or margarine
·         2 tablespoons vegetable oil
·         2 tablespoons flour
·         1 can (10 1/2 ounces) condensed beef broth
·         1 cup half-and-half or light cream
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6. We served over egg noodles.

 I found the recipe on About.com. Enjoy!


  1. Oh we love Swedish meatballs. I don't make it that often either. Maybe because of the time to do the meatballs. Yum!

  2. This sounds good, we haven't had them in a long time, thanks for sharing!



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