Wednesday, January 13, 2010

RECIPE: Swedish Meatballs

Oh my goodness, I almost forgot to post this recipe as promised.  We ate these Monday night and they were pretty good.  I think next time I'll try using beef broth instead of evaporated milk.  The evaporated milk made it taste like my Granny's breakfast gravy, which is good, but not what I was looking for.

First of all, I made up and baked off the meatballs on my OAMC day 1/1/10.  I made about 40 meatballs and divided them into two food storage freezer baggies (20 in each bag) since I planned on having this meal twice this month.  Then I popped them into the freezer until I was ready for them.

Meatball Recipe:
2 slices of white bread
1/4 cup milk
2 eggs
1/2 teaspoon onion powder
3 Tablespoons chopped parsley
1-1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1-1/2 lbs of ground beef (or meatloaf mix if your store carries it)

In a large mixing bowl, soak the bread slices in milk.  Add eggs, onion powder, parsley, salt, paprika, Worcestershire sauce and nutmeg; mix really well.  Then crumble in the ground meat and lightly mix together.  (Heavy-handedness will result in rock hard meatballs.)  Line a baking sheet with parchment paper or spray with non-stick cooking spray.  Using a small cookie scooper, scoop 1" balls and place on baking sheet.  Bake at 375 degrees F for 15-20 minutes or until done.

Swedish Meatballs
2 tablespoons butter
2 tablespoons all purpose flour
12 oz can evaporated milk*
12 oz can water (from evaporated milk)*
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
Meatballs from recipe above (if frozen, thaw them in the fridge overnight)

*If you choose to use beef broth like I intend to at the end of the month, omit the evaporated milk AND water and use 2 cups beef broth.  If it gets too thick, add a little more beef broth.

In a skillet over medium heat, add oil and flour.  Whisk together for 1 minute and then add milk and water, whisk until combined.  Add seasonings and Worcestershire sauce, and simmer over medium heat for 10 minutes, it will begin to thicken, stir occasionally.  Add meatballs and heat through for 15-20 minutes.  Serve over egg noodles or mashed potatoes.  Sprinkle with dill weed and serve hot!



Miriam said...

These look really good! I have a really good recipe that is similar in that it's meatballs in a cream sauce - the buck stops there, though, as my recipe is totally different than yours (it's called Meatball Stroganoff). Why are they called swedish meatballs?

Candi said...

I have no idea. I wish I knew. I tweaked the recipe from my Joy of Cooking Cookbook. The book said by adding nutmeg and allspice you change the taste of the meatballs. I don't usually buy allspice so I omitted it from the recipe. They totally reminded me of Stroganoff too! Do you have the recipe on your blog? I'll come by and check it out later.


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