Recipe: Swedish Meatballs

This is a very easy recipe, using a variation of my amazing meatball recipe (to be posted on a later date). It is a perfect comfort meal! I like mine topped with capers…but really, I like everything topped with capers!

Ingredients:

  • 1 lb ground beef (can use pork, turkey or chicken in its place)
  • 1 clove garlic (minced
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Dash of nutmeg
  • 1 tsp chopped parsley
  • 1 egg
  • 1/2 c water
  • 3/4 c bread crumbs
  • 1/2 c parmesan cheese (grated)
  • 20 oz beef broth
  • 2 bay leaves
  • Dash of nutmeg
  • 2 heaping tbsp whipped cream cheese
  • 2 heaping tbsp sour cream
  • 2 tbsp corn starch
  • Water
  • Salt to taste

Directions:

  1. Flatten meat into the bottom of a medium mixing dish
  2. Rub minced garlic into the meat
  3. Sprinkle salt, pepper, nutmeg & parsley over the top, DO NOT MIX
  4. Crack egg onto top, DO NOT MIX
  5. Pour water over the top of the dish, DO NOT MIX (at this point the water should sit in a pool above the meat
  6. Sprinkle the cheese evenly over the top of the water to create a blanket, DO NOT MIX
  7. Sprinkle bread crumbs over the cheese layer
  8. Now, you can mix! Go along the sides of the bowl, mixing the sides into the middle of the mixture. The meat should be well mixed by the time you go twice around the bowl
  9. In a 6 quart sauce pan, add the broth, nutmeg and bay leaves, place on medium heat
  10. Roll the meat into 1 inch meatballs and place into the broth
  11. Softly boil, covered, for 20 minutes. Stirring very gently every 5 minutes to prevent the meatballs from sticking
  12. Uncover the mixture, reduce heat to medium-low
  13. In a small bowl, mix together cream cheese & sour cream
  14. Add small amounts of broth until the cheese mixture becomes smooth
  15. Slowly mix the cheese mixture into the meatball broth
  16. In a small bowl, mix together corn starch w/ equal amounts of water
  17. Once smooth, slowly stir the corn starch mixture into the sauce. This should cause the sauce to thicken after simmering for 3-5 minutes. If sauce is not thick enough, repeat.
  18. Let sauce simmer for 5 more minutes
  19. Serve meatballs & sauce over hot buttered noodles (as you know, I favor pappardelle noodles!)
  20. Enjoy!
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  1. Pingback: Swedish Meatballs | Burnt Apple

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