Swedish Meatballs
photo by Linajjac
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Yields:
-
4 main course
ingredients
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup minced onion
- 3⁄4 cup plain breadcrumbs
- 1 tablespoon minced parsley
- 2 teaspoons salt
- 1⁄8 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup olive oil
- 1⁄4 cup flour
- 1 teaspoon Hungarian paprika
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 cups water
- 1⁄2 cup sour cream
directions
- Thoroughly mix beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, worcestershire sauce, egg, and milk.
- refrigerate 2 hours.
- shape mixture by rounded tablespoonfuls into balls.
- In large skillet, slowly brown and cook meatballs in oil.
- Remove meatballs, keep warm.
- Blend flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper into oil in skillet.
- Cook over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat, stir in water.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Let mixture cool slightly.
- Gradually stir in sour cream over low heat, mixing until gravy is smooth.
- Add meatballs, heat through.
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Reviews
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It may not be fair for me to rate this since I started with frozen meatballs, but I will anyway because I loved the end result so much (and so did my kids). I started the recipe by adding the 1/4 cup of oil to the skillet, let it get hot and then skipped to step six. Instead of adding water, I added two cups of beef broth (and I think I could have easily added more to thin out the gravy a bit) and omitted the salt. I followed the remainder of the steps as written adding the frozen meatballs at the end and heating through. It was DELICIOUS...a definite 5-star, keeper recipe!
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The meatballs were good. I sautéed onions and added it to the meat. I sautéed more onions for the gravy. Then I noticed it said mix sour cream in water? I couldn’t do that. Seemed weird. I mixed it with beef broth. I can’t imagine how bland it would be if I didn’t. I’ll probably stick to the recipe I’ve been using for years.
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This was good, everyone enjoyed it. The sauce is what I think makes the meatball dish become Swedish meatballs. It was a good sauce, but a bit too heavy for my personal taste. I might add more water next time and/or cut back on the sour cream.<br/>We doubled the recipe and used only ground beef and the meatballs turned out great.
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Tweaks
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Since I didn't make the meatballs, I can't give this recipe a rating. But I did make the sauce, which was easy, and very, very good. The alternative was to make a gravy from mushroom soup, and I'm so glad I made this instead. I did use chicken base instead of salt, and added a bit of nutmeg. I'll DEFINITELY make this again.
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.