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    You are in: Home / Recipes / Swedish Meatballs..... Once Again...With Mushroom Sauce Recipe
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    Swedish Meatballs..... Once Again...With Mushroom Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    HEP MEP's Note:

    My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, melt butter over medium heat.
    2. 2
      Add mushrooms and 1/4 tsp.
    3. 3
      salt.
    4. 4
      Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
    5. 5
      Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
    6. 6
      egg,onion,parsley,remining 1/2 tsp.
    7. 7
      salt,allspice,nutmeg,and 1/8 tsp.
    8. 8
      pepper; stir with a fork until mixed.
    9. 9
      Add ground round and mix until well blended.
    10. 10
      Using about a tablespoon of mixture for each,form into meatballs.
    11. 11
      In a large skillet,heat oil over medium-high heat.
    12. 12
      Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
    13. 13
      Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
    14. 14
      Add broth and 3/4 cup of water.
    15. 15
      Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
    16. 16
      Reduce heat to low, cover and simmer 5 minutes.
    17. 17
      Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
    18. 18
      of pepper Cook until heated through, about 3 minutes.
    19. 19
      Serve on cooked egg noodles.

    Ratings & Reviews:

    • on October 26, 2006

      35

      I thought these were good, but not great. The balls had good flavor, but there was simply not enough sauce. I would make these again, but double the gravy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2005

      45

      All in all this was pretty good. The meatballs had a more hamburger like texture than meatball and I am not sure if it was because I used rye crisp crumbs instead of bread crumbs. The only other things I would do is use an extra 3/4 c. beef broth instead of the water for the sauce. LOVED the mushrooms in the sauce. I will tinker with the meatballs maybe try the bread crumbs instead. For what looked like a long list of ingredients it actually went together quite easily.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Swedish Meatballs..... Once Again...With Mushroom Sauce

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 514.9
     
    Calories from Fat 375
    72%
    Total Fat 41.7 g
    64%
    Saturated Fat 18.2 g
    91%
    Cholesterol 181.9 mg
    60%
    Sodium 713.3 mg
    29%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.4 g
    5%
    Protein 24.8 g
    49%

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