Bergie's Best Meatballs
"This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more."
photo by Bergy
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 lbs ground chuck or 2 lbs sirloin
- 1 1⁄2 cups grated raw potatoes
- 5 tablespoons grated onions
- 3 teaspoons salt
- 1 1⁄2 teaspoons allspice
- 1 (10 ounce) can beef broth
- 6 ounces water
- 1⁄4 cup butter
- 2 tablespoons light olive oil
directions
- Mix together the ground meat, potatoes,onion, salt and Allspice.
- Mix well, use your hands.
- Shape the mixture into Ping Pong sized meatballs.
- Put the Broth and water in a saucepan and bring to a boil.
- Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
- Using a slotted spoon remove meatballs and drain on a paper towel.
- Reserve the broth.
- At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
- When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
- Add the reserved broth to the pan and simmer until the meatballs are cooked through.
- If you wish you may add a little flour to thicken the broth.
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Reviews
-
What a novel idea to have potatoes in the meatball mix! I used my regular meatball recipe and added the potatoes. I boiled them up in a combination of broth and cranberry sauce, and this was a truly superb appetizer! -
Great meatballs Bergy. Did 2 batches for a shower, they were the hit of the night! While they were still hot, I sprinkled parmesan cheese over them in the serving bowl and carefully turned them over in the bowl and sprinkled the parmesan again. Put some sprigs of fresh parsely around the bowl for garnish and refigerated them. Served them cold with toothpicks. Great appy!! Thanks for posting. UPDATE: When I made the meatballs for the shower, I didn't need the broth, so i put it away in the freezer. Last night, i had left over round steak to use up, so i defrosted the broth , added some carmalized walla walla onion rings half a chopped green bell pepper, a couple of mushrooms and the round steak, (which i had used to carmalize the onions),some oregano, stuck it in the oven for about 25 minutes and served it over garlic mashed potatoes. The meatball broth made an outstanding base for it. BOY!! was it good. A 2nd thank-you Bergy!! -
Excellent meatballs, Bergy. I made these ahead of time like you suggested and served them at our Halloween Party. Made things go much smoother. They were delicious. I really like the grated potatoes which I think added to the tenderness. Also, the broth was to die for yummy. I did add just a little flour to thicken up the sauce. Thanks for another great one. -
I made these with a ground beef / ground chicken combo - the sauce was very tasty over garlic mashed potatoes. I will reduce the salt to 2 tsps next time. Thanx Bergy! -
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Excellent meatballs that were full of flavor. Very easy to make and the sauce is awesome. Love the addition of the potatoes. Might add a little minced garlic to the mix next time but other than that would not change a thing. Thanks.
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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