Swedish Meatballs

When we lived in Georgia, Lover Boy carpooled with a coworker who was 71 years old.  He and his wife, originally from North Dakota had lived all over the United States for various jobs throughout the years. This being said, he was a ball of knowledge. I always loved the stories that Lover Boy would come home and tell me about. We “hung” out with them a few times and all I have to say is “awww he’s such a cute old man!” (now mind you I do have a soft spot for the geriatric population!) He and his wife had a great appreciation for the finer things in life; great authentic restaurants, music, theater, travels, etc. Just like us!

With Lover Boy and I being a newly married couple back then, the guys often times found themselves talking about food. Probably after an ill-fated attempt to make a meal that Lover Boy had ordered at Mill Race Inn back in Illinois the lovely co-worker brought in his wife’s recipe for Swedish Meatballs the next day. More than likely to try to salvage Lover Boy’s tastebuds!

I’ve made this recipe so many times and so many different ways (because half of the time I’m short on one ingredient) and it always turns out delicious! Let me share this mouth watering meatball with you…

Soak breadcrumbs in milk with ground beef

 

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Add diced onion, egg and seasonings

 

 

 

 

 

 

 

 

 

In a skillet melt butter (you may opt out on the butter...but it does add a nice flavor)

 

 

 

 

 

 

 

 

 

 

Add 1/2 inch balls to pan and brown

 

 

 

 

 

 

 

 

 

Add 1 tablespoon of salt to boiling water to season noodles

 

 

 

 

 

 

 

 

 

Remove meatballs. Leave fat in pan (I didn't have any because I used 93% lean ground beef...so that butter came in handy!) Stir in flour. Add water and bouillon cube (I used 2 to make up for the lost flavor from the lack of excess fat).

 

 

 

 

 

 

 

 

 

 

 

Add cream and stir until incorporated. Cook until cream is smooth and thickened. Add meatballs, cover and simmer for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Top noodles with meatballs and gravy sauce AND a dollop of lingonberry sauce (or substitute with grape jelly) *this picture does not make the dish look appealing, but believe me it is delicious!

 

 

 

 

 

 

 

 

 

 

 

I hope you give this recipe a try! Let me know what you think of it!

Ingredients:

1c fine breadcrumbs

1c milk

1/4c minced onions

1lb ground beef

1 egg

1 1/2 tsp salt

1/8 tsp pepper

1/2 tsp nutmet

2 tbs butter

2 tbs flour

1c hot water

1 beef bouillon cube (I used 2)

1/2c light cream (I used heavy)

 

Soak breadcrumbs in 1/3c milk. Add onion, meat, egg and seasonings and mix thoroughly. Form into 1/2 inch balls. Saute in butter until lightly browned on all sides remove meatballs from skillet. Add flour to fat in pan and blend. Add water, bouillon cube, 1/2c milk or light cream. cook and stir over heat until sauce is smooth and thickened – about 2 minutes. add meatballs, cover and simmer about 15 minutes.

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