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Scandinavian Meatballs
(Swedish Meatballs)
Meats | Menu Favorites | Scandinavian Recipes

For years I made my "Swedish Meatballs" from an old Betty Crocker recipe, but I've adapted the original and come up with a version that Jay pronounced "the best meatballs he's ever had." These have a nice sour cream gravy but also have added flavor from the beef concentrate that kicks them up a notch. Notice in the instructions that I freeze the meatballs for at least an hour before frying to help them keep their shape.

1 cup very fine bread crumbs
2/3 cup milk

1 Tablespoon butter
1/2 cup finely chopped onion

1 pound ground round
1 pound ground pork
3 eggs, slightly beaten
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon paprika (Hungarian Hot is fine, or a smoky paprika)

3 Tablespoons butter
3 Tablespoons Wondra flour
1 Tablespoon concentrated beef base (such as "Better Than Bouillon") mixed with 1 1/2 cups warm water
freshly ground black pepper to taste
1 1/2 cups sour cream

Soak bread crumbs in milk until softened. Melt 1 Tablespoon butter in a small skillet and sauté onions over low heat for 3-4 minutes or until softened. Mix softened bread crumbs with milk, cooked onion, ground beef and ground pork. Add slightly beaten eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape into meatballs - I like to make them walnut to golf ball size, but you can make them smaller if you wish. Place the meatballs onto a waxed-paper lined cookie sheet and put them into the freezer for about an hour to prevent crumbling when frying.

When ready to cook the meatballs, melt the remaining 3 Tablespoons butter in large skillet. Add meatballs to the skillet in a single layer (it may take two batches to fry them all) and fry until browned over medium heat, turning as appropriate to brown evenly on all sides. When meatballs are done, remove them from the pan, leaving the drippings, and keep them warm in a 200 degree oven.

Stir 3 Tablespoons Wondra flour into the pan drippings until well blended. Add the beef concentrate mixed with water; grind some fresh pepper into the gravy. Cook, stirring constantly, until thickened. Reduce heat to low and cook for 5 minutes. Stir in the sour cream, a little at a time, until gravy is thoroughly blended and mixture is warm.

Return meatballs to the gravy in pan; cover and simmer gently on low heat for 5 minutes. Serve with hot buttered egg noodles or mashed potatoes and a nice fresh green vegetable.

Serves 6.

Dorothy & Jay Harris - Copyright 2004-2010