Swedish Meatballs..... Once Again...With Mushroom Sauce

Submitted by HEP MEP

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 tablespoon butter
• 1⁄2 lb fresh mushrooms, sliced
• 3⁄4 teaspoon salt, divided
• 1⁄3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
• 1⁄2 cup heavy cream, divided
• 1 egg
• 2 tablespoons minced onions
• 2 tablespoons chopped parsley
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon grated nutmeg
• 1⁄4 teaspoon pepper, divided
• 1 lb ground round (85% lean)
• 1 tablespoon vegetable oil
• 2 tablespoons flour
• 3⁄4 cup beef broth
• extra wide egg noodles or egg, dumpling noodle cooked and drained

directions

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

Reviews

[beth]

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.

 

[Michelle S.]

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.