Cooking

Swedish Meatballs

Meatball subs, meatballs and spaghetti, meatballs on rice, cocktail hour meatball appetizers…pick your delight. A meatball is essentially a mini-burger, composed of spices, bread crumbs and sometimes eggs to hold the meat together. They are probably most famous on a heaping plate of spaghetti noodles. My favorite? Probably meatball subs.

Last evening I decided to try something new. A recipe called Swedish meatballs. I know what you may be thinking…what in the world are those? For me, in my small Culinary world, I had never heard of these. Swedish meatballs had an era of fame in 1960’s when they were popular at cocktail parties. As with any recipe, there are multiple variations. The common breaking ground associated with all Swedish meatball recipes is that they are meatballs composed of a mixture of 50/50 pork and beef, lightly spiced, and covered in a light, thick, brown gravy and served with lingonberry jam. They can be served over pasta or rice.

Ingredients:

Meatballs:

  • 1 lb gound meat (I actually used a blend of venison and beef, but you could go with the traditional mixture of pork and beef, or something leaner like ground turkey)
  • 1/2 cup Italian bread crumbs
  • 1 Tbsp oregano
  • 2 tsp nutmeg
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 1 Tbsp oil, for frying

Gravy:

  • 2 cups chicken broth
  • 1 cup milk
  • 2 tsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp flour
  • 4 Tbsp butter

Instructions:

  1. Mix ground meat with bread crumbs and spices. Utilizing a 1/8 measuring cup, divide meatballs.
  2. Put 1 Tbsp oil in medium sized skillet over medium heat. Heat the oil. You will know it is ready when you sprinkle water into the skillet and it sizzles. Place meatballs in skillet when oil is heated. Place lid over pan to contain oil, and to help cook the meatballs the whole way through. After approximately 2 minutes on one side, roll the meatball to brown the other side in the oil.
  3. While the meatballs are cooking, mix together the chicken broth, milk, mustard and Worcestershire sauce.
  4. Once the meatballs are cooked through, remove them from the skillet and place them on a plate.
  5. Rinse the skillet, but be careful because the oil will be hot. Dump the oil down the sink before adding water to the skillet.
  6. Place butter in skillet and melt. Add flour and stir vigorously until blended. Add the gravy mixture and stir until mixture thickens.
  7. Add meatballs to the gravy mixture and heat for 3-5 more minutes, until meatballs heated through.
  8. Serve over rice, or pasta!

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4 thoughts on “Swedish Meatballs”

  1. mmmm love Swedish meatballs. My step mom used to make them (yes, in the 70’s) and they were my favorite supper. Now I only get them at IKEA – not quite the same. 🙂

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