Swedish Meatballs

READY IN: 3hrs 20mins
Recipe by BoxO'Wine

Perfect party fare. Keep warm in a crockpot for your guests. Also great as a main course. Serve with mashed potatoes or over cooked noodles. The gravy is rich and tasty. Prep time includes the 2 hr refrigeration.

Top Review by Wild Squirrel

It may not be fair for me to rate this since I started with frozen meatballs, but I will anyway because I loved the end result so much (and so did my kids). I started the recipe by adding the 1/4 cup of oil to the skillet, let it get hot and then skipped to step six. Instead of adding water, I added two cups of beef broth (and I think I could have easily added more to thin out the gravy a bit) and omitted the salt. I followed the remainder of the steps as written adding the frozen meatballs at the end and heating through. It was DELICIOUS...a definite 5-star, keeper recipe!

Ingredients Nutrition

Directions

  1. Thoroughly mix beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, worcestershire sauce, egg, and milk.
  2. refrigerate 2 hours.
  3. shape mixture by rounded tablespoonfuls into balls.
  4. In large skillet, slowly brown and cook meatballs in oil.
  5. Remove meatballs, keep warm.
  6. Blend flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper into oil in skillet.
  7. Cook over low heat, stirring until mixture is smooth and bubbly.
  8. Remove from heat, stir in water.
  9. Heat to boiling, stirring constantly.
  10. Boil and stir 1 minute.
  11. Let mixture cool slightly.
  12. Gradually stir in sour cream over low heat, mixing until gravy is smooth.
  13. Add meatballs, heat through.

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