Swedish Meatballs (Authentic) With Two Gravies
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
50 1 Inch Meatballs (about)
- Serves:
- 6
ingredients
-
Meatballs
- 1 1⁄2 lbs lean ground beef
- 3⁄4 lb ground pork
- 1 1⁄4 cups fine breadcrumbs
- 1⁄2 cup milk
- 1⁄2 cup finely chopped onion
- 1 1⁄2 tablespoons butter
- 1 tablespoon minced parsley
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh dill (or 1 tsp dried)
- 2 large eggs
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 dash nutmeg
- 1 dash ginger
directions
- Combine bread crumbs in milk. Saute onion in butter in a pan. Add all ingredients in your stand mixer bowl. Using the paddle attacment, mix all ingredients well (can be done by hand, but its easier to do in a stand mixer. Form into walnut size balls. Brown on a rack over a cookie sheet in a 350 degree oven for 45 to 55 minutes.
- Can be made and cooked for 30 minutes and then cooled and frozen for OAMC at this point. Let thaw and bake and additional 30 minutes before serving.
- Serve over egg noodles with one of these gravies or your favorite. Bon Appetit!
-
Gravy #1:
- 1/4 cup of corn starch, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup pan drippings, 2 cups boiling water, 3/4 cup sour cream.
- Stir cornstarch, paprika, salt and pepper into pan drippings. Add boiling water and stir to a smooth consistency. Add sour cream. Blend well and pour over meatballs.
-
Gravy #2:
- 2 cups sour cream, 2 cups unsalted or low salt beef broth, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika.
- Stir ingredients together until smooth and pour over hot meatballs.
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