Juicy Swedish Meatballs

"This is just good. I love Swedish Meatballs and this is the best recipe that I have come across. I hope that you enjoy it"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Rita1652 photo by Rita1652
photo by gwyneth g. photo by gwyneth g.
photo by SharonChen photo by SharonChen
Ready In:
22mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • In a small bowl, soak the bread in the milk until soft.
  • In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
  • Mix thoroughly until smooth, it's best to use your hands for this.
  • Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
  • Heat butter and oil in a large, deep skillet over medium-high heat.
  • Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
  • Shake the skillet now and then so meatballs stay round and brown evenly.
  • Place them on a heated baking pan in a low oven to keep warm.
  • To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.

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Reviews

  1. I increased serving size by using 1 lb ground beef and 1lb ground pork, then adding 2 eggs instead of one and 1 cup plain breadcrumbs to the meat mixture. The gravy was also seasoned with red wine. The meatballs were fantastic! Thank you for this recipe.
     
  2. Wonderful!
     
  3. I didn't care for the taste of these. I tried another recipe made with ground turkey and they were preferred over these.
     
  4. Real deal! Cardamom, and allspice adds traditional balance. I used jarred ground ginger and white onion. Basic, simple, true. Thanks.
     
  5. My daughter and I thoroughly enjoyed this recipe. We are both very picky eaters so finding something we like is a challenge. We will definately make again.
     
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Tweaks

  1. I used fresh venison, plus I used Italian seasoned bread crumbs and added about a tsp of nutmeg....husband says they are better than his mom used to make. Love them!
     
  2. My family loved these. I took another reviewer advice and cooked them in the oven and then scraped up all the bits and pieces off the pan. I also used skim milk in place of the cream. These were not hard to make and my kids loved them. what more could I ask for. Thanks for the recipe.
     

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