Recipe by Twiggyann
I love this version of Swedish Meatballs. I have no idea how "authentic" it is, but I enjoy it. Instead of using half-and-half I usually use all milk but the half-and-half will make a creamier sauce. You can substitute ground turkey or chicken for half the ground beef, but I wouldn't substitute it for more than half the ground beef because you want the drippings for making the gravy. I normally serve this over mashed potatoes.
Top Review by pitbullmommy
Its like IKEA in my house tonight! I loved this recipe. I used frozen meatballs and added half of a cup of sour cream and two tablespoons of Worcestershire sauce, onion and garlic powder. I think the WS really made the sauce flavorful.
- 1⁄2 cup breadcrumbs
- 3⁄4 cup milk
- 1 lb ground beef
- 1 egg, slightly beaten
- 3 tablespoons onions, chopped
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon ground allspice
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1 beef bouillon cube
- 3⁄4 cup boiling water
- 1⁄2 cup half-and-half
Directions See How It's Made
- Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
- In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
- Form the meat mixture into meatballs about 1 inch in diameter.
- Melt butter in a large frying pan.
- Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
- When all meatballs are browned, remove pan from heat.
- Add flour all at once to the drippings stirring with a wooden spoon until smooth.
- Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
- Return frying pan to medium heat. Stir until bouillon cube is dissolved.
- Add cream and 1/2 cup of milk.
- Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
- Return meatballs to the skillet and warm through, tossing to coat.