Saturday, April 14, 2018

Swedish Meatballs





Do you like meatballs?  I have a new even fonder like for them.  I don't know why other than the American/Italian that I call my husband.  Today is a Swedish version of the meatball.  Easy to make. but make a little extra.  You will have to taste one (or two or three).





INGREDIENTS

1 1/2 pounds good quality Angus Ground Chuck
3/4 cup finely chopped yellow onion
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup bread crumbs
1/4 cup milk
*(substitution for bread crumbs & 1/4 c. milk: 2 slices bread soaked in milk)*
2 large egg yolks
1/4 cup flour
3 cups warm water or beef broth
1/2 cup whole milk or cream
1/2 stick butter


DIRECTIONS

Tip* I do suggest that you use an electric frying pan for cooking your meatballs.  Not only is the heat more controlled but you can cook all of them at the same time.  It is sometimes hard to keep a meatball together so be gentle.  You will want to let them brown on all sides.*

  • Saute finely minced onions in 2 Tablespoons butter in electric frying pan on medium low heat.  Stir until translucent. 
  • Place ground beef in medium bowl, Add bread crumbs, 1/4 cup milk, beaten eggs, sauteed onions, allspice, nutmeg, garlic salt, and salt.  Mix well with wooden spoon or use your hands for best mixing.
  • Shape all meatballs place on wax paper lined baking sheet or tray.  The size I made equaled 27 meatballs. (I thought that was a good thing because you always need to eat at least one.)
  • Preheat electric frying pan to 350 degrees.
  • Melt 2 Tablespoons butter in electric frying pan, where you sauteed onions on medium low heat.
  • Add all meatballs into pan turning and cooking until all sides are browned.  Remove from pan and set aside.
*Tip* You need to, but don't have to fry up a few first to taste. This will give you a chance to see if you need to add or take away something when frying the rest.


MAKE THE RUE-GRAVY-SAUCE

  • Sprinkle flour into electric frying pan all over bottom stirring and scraping bottom to remove stuck on bits and remove lumps. 
  • Heat until bubbly and smooth for about 2 minutes. 
  • Add warm water or broth stirring well.  Heat until bubbly return meatballs to pan cover with lid and simmer on low.
  • Cook your egg noodles according to package directions. 
  • Keep an eye on and gently stir sauce.
  • Drain pasta and serve immediately.


Yields 4-6 large servings






2 comments:

  1. Your recipe is almost identical to mine- except I add sour cream instead of the milk. I haven't made these in a log time. I think I need to make this soon.
    Hope you are having a wonderful Sunday, Dolly- xo Diana

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    1. Oh wow the sour cream sounds so delicious! I am having a good Sunday Spent the afternoon with the children son in law had a birthday. Hate to call him in law because he is like a son to me truly. Hope your day has been wonderful! xo Dolly

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