Swedish Meatballs from 1960's

photo by xtine

- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 1 cup bread cubes
- 1⁄2 cup milk
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 -2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons nutmeg, freshly ground
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 teaspoon fines herbes (or herbs de Provence)
- 2 lbs ground beef
- 3 eggs, slightly beaten
- 2 tablespoons butter
- 1 teaspoon garlic, chopped
- 1⁄4 cup flour
- 2 cups beef broth
- 2 teaspoons Kitchen Bouquet (or any liquid gravy seasoning)
- 2 teaspoons tomato paste
- 1 teaspoon liquid smoke
- 2 cups sour cream
- 1⁄4 cup green onion, chopped
- 1⁄4 cup fresh dill, chopped (if using dried, 1-2 T dried)
directions
- In a small bowl place bread cubes in milk to soak. Melt 2T butter or margarine in a small skillet and saute onion until golden. In another bowl combine salt, pepper, nutmeg, paprika, mustard and fines herbs. Set aside. Press milk from bread, combine with onions, mixed seasonings, ground beef, eggs. Form into 50 1 1/2 inch balls. Chill.
- In a large deep skillet, melt 2T butter or margarine. Brown meatballs, a single layer at a time. Remove meatballs from the skillet. Set aside.
- Prepare sauce in same skillet. Saute garlic 2 minutes. Mix flour with broth and add to skillet with liquid gravy seasoning (Kitchen Bouquet), tomato paste, and liquid smoke. Over medium heat, stir until thick. Reduce heat to low and slowly add sour cream, green scallions, dill and meatballs and let the mixture simmer for minimum 10-15 minutes. Do not boil.
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Reviews
-
These are great! They have a nice savory sauce and the dill really shines through - I used fresh dill and it was wonderful. I baked the meatballs at 400 degrees for 30 minutes instead of frying them, and I used 1 cup regular sour cream and 1 cup reduced fat sour cream to cut down on the calories a bit ;) Thanks for sharing this, I will definitely be making it again!
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I've tried at least 5 meatball recipes in the last 3 weeks and this was the most enjoyable. It's flavorful and rich, not to mention retro. The only thing I will change when I make them for a party next week, is to reduce the liquid smoke by a teaspoon. But perhaps the brand I used is a bit strong. Thanks so much for sharing this recipe with us. It was worth the wait!
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WOW! What a great recipe. I made it last night and everyone wanted seconds. We have three people in our family, and even with seconds, we had some leftovers, so I just added a little milk and reheated it today. I made the meatballs ahead of time, uncooked, and kept them in the fridge so I could finish the rest of the dish quickly at dinnertime. I had no chives, so I substituted the tops of green onions, and I used Gravy Master I had instead of buying Kitchen Bouquet. This is a terrific recipe! Thanks again, rinshinomori, for a great dish. I've tried several recipes before for Swedish meatballs, and this far surpasses any of them!!
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.