Prep 20 mins
Cook 1 hr 10 mins
Found these on another site that was featuring Scandinavian foods. I made these and added some sauteed mushroom pieces to the sauce, and served this as a main dish over rice. They can also be served as an appetizer in a chafing dish to keep warm. Provide toothpicks for spearing them. My neighbor used to have a Cmas Eve openhouse and served these. She suffered a stroke and has become incapacitated so her recipe is lost. These, if I close my eyes, taste just like hers! So I dedicate this recipe to Joyce....a very dear friend.
- TO MAKE THE MEATBALLS:.
- Preheat oven to 400ºF.
- Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
- Bake for 10 minutes or until browned.
- Remove meatballs from oven and place in a casserole dish.
- Turn oven temperature to 350ºF.
- TO MAKE THE SAUCE:.
- Stir together ingredients for the sauce and combine with the meatballs in the casserole.
- Bake, covered, for 1 hour.
- Let stand covered for 10 minutes before serving.
These were OK. I usually use the seasoned packets from the store, but didn't have one, so tried this instead. I felt it was kinda bland--could use more seasonings, I just don't know what.
This just didn't come together for us... the taste was bland and the meatballs just fell apart during baking. While mixing everything together, I noticed that the meatball mixture was really soupy, but I trusted the recipe... the texture of the meatballs was not to our liking. I was really hoping this would work for my family since we always have the ingredients on hand, but I will not be making this again.
This recipe was a big hit at our house...very seldom do I make something that the whole family will eat. I did make a few substitutions however. I used ground turkey breast instead of beef and oatmeal instead of breadcrumbs (didn't have any breadcrumbs). I did find the meat mixture a bit on the runny side, but perhaps it was due to my subs. I couldn't actually roll them into balls, so I just sort of glopped them onto the baking sheet like cookies. They didn't come out perfectly round, but were fine. They didn't turn brown, but that is because of the turkey, not the recipe. I used cream of chicken soup as that is what I had on hand. I didn't have any kitchen bouquet, so that, combined with the whiteness of the meat made for a very blah looking casserole, but it didn't matter. I served it over brown rice and it tasted great. I doubled the recipe so we get to eat it tomorrow too! Thanks!