Swedish Meatballs
"I have to admit that I know nothing about Swedish meatballs. I've notice that most recipes call for eggs and this one doesn't.
Also the directions are not the best, but I haven't make them yet, so I can't perfect them yet. (they might not even need any changes).
So if you make them and have some suggestions, please Zmail me.
Thank you.
Here goes another one of Judy's recipes."
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
-
For the meat balls
- 2 1⁄2 lbs ground beef
- 7 ounces cream cheese
- 1 (1 1/4 ounce) packet onion soup mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 cups soft breadcrumbs (like Progresso)
- 1⁄2 cup milk
-
For the gravy
- 2 tablespoons flour
- 2 cups whole milk
directions
- Mix meatballs ingredients thoroughly with hands and shape into balls.
- Brown lightly.
- Cook covered for 25 minutes.
- Remove from pan and keep warm.
- Add flour to pan and stir into grease (if not enough add butter).
- Gradually add milk.
- Pour gravy over meatballs.
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Reviews
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I use wizkil Recipe#97674 #97674 not a gravy mix. To me Swedish Meatballs is made with a Sauce. Not a gravy! I did adjusted to my personal taste. This is o.k. as a base For Judy, I give her 3 Stars. And for you 4 Stars for posting it. *(See my Zmail I mail to you.)* You have a great week and I'll see you in the threads! Happy Cooking ...PRMR - 2013 ...Grpa -
Wonderful meatballs Pia. My dh & I enjoyed this tasty dish very much, served ontop of thin chinese noodles...so yummy. The meatballs were quick and easy to make and tasted great. I love the addition of the cream cheese and soup mix, very very tasty. Thanks for sharing Judy's recipe. Into my keeper box it goes. -
Two of these will fill you up! I made 24 large meatballs tonight. I might have made a mistake by using dry bread crumbs. When frying, I need to add olive oil first. I was glad I did as there was no extra grease in the pan when frying. Enjoyed the hint of nutmeg in the meatballs. Made for Please Review My Recipe 2012
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
