Swedish Meatballs (Authentic) With Two Gravies

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Recipe by CABarbieQue

These meatballs are totally authentic (other than I have substituted an additional 1/2 lb of Pork for Veal as a personal preferance) and are always served on a Christmas buffet table. They are so delicious I make them year round and I always use the first sauce, but you can cheat and use the second (easier) sauce. I serve these over Egg Noodles with a big plate of green veg (sauteed Haricot Verts with Carmelized Shallot and Garlic or Roasted Asparagus). Yield depends on the size of your meatballs. I use a Pampered Chef Small Scoop and get about 50 or so.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Serve over egg noodles with one of these gravies or your favorite. Bon Appetit!
  4. Gravy #1:.
  5. 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.
  6. 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.
  7. Gravy #2:.
  8. 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.
  9. Stir ingredients together until smooth and pour over hot meatballs.

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