Swedish Meatballs

This was a great dish that went over well here. It was easy. The meatballs were so moist and flavorful. I couldn’t keep them around fast enough.

This recipe will make a lot. It makes about 80 meatballs. I sometimes freeze half of the meat once mixed before Becca and Matthew came back home.

Meatballs:

2 pounds ground chuck

2 pounds ground pork

5 slices white bread

3/4 cup milk

2 tablespoons olive oil

1 onion chopped

4 eggs

1 teaspoon allspice

1 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

olive oil for cooking meatballs

Sauce:

2 tablespoons butter

1/2 cup flour

3 cups beef broth

1 cup sour cream

3 tablespoons dill

First we start with the meatballs….

In a bowl tear apart bread into chunks place in bowl and pour the milk over. Stir to mix and set aside.

In a large non stick pan heat the 2 tablespoons of olive oil over medium low heat. Add the onions and cook. They should not be brown. They should turn a translucent white and be tender. This is known as “sweating”. Remove pan from heat.

In a large mixing bowl mix together the ground chuck, ground pork and the milk soaked bread. Mix well to break up all of the bread. You don’t want any pieces roaming around in the meat.

Next add the eggs and onion.

Finally add in the salt, pepper, allspice and nutmeg mixing everything together.

Place the pan you cooked the onions in back on stove and heat over a medium heat adding a small amount of olive oil.

Roll meatballs about 1 1/2 inches. I used an ice cream scoop for consistency. I have had it for a while so I am  not sure of the size but it’s between a melon baller and the size you would use to actually scoop ice cream.

Cook meatballs on all sides until cooked through (about  7 minutes) drain on paper towels. Continue until all the meatballs have been cooked.

Next the sauce….

Leaving about half the drippings in the pan from the meatballs add the butter and flour. Stir until combined and cook until it’s bubbling and the flour has a chance to cook. Add the broth and stir constantly until it’s thickened. Add sour cream and mix well. Then my favorite part, the dill. I love dill. It adds a freshness and creaminess to so many things.

If I make a whole bath I will put the meatballs in a slow cooker on the lowest setting just to keep warm and top with the sauce.

If it’s a small batch you can add the meatballs right back to the pan.

These can be served over hot buttered egg noodles as a meal or as a meatball party side dish.

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