Swedish Meatballs are a dish that I have tried making in the past that just didn't live up to my expectations. Recently I tried a recipe I spotted at One She Two She that completely blew me away. A mixture of ground beef and pork is the key to the most delicious little meatballs you've ever tasted.
I was a little bit worried that the sauce recipe contained no sour cream. Personally I like a little bit of tangy sour cream in a sauce like this, so next time around I might try adding just a little sour cream. As it is though, it is a light tasting sauce that works well with the meatballs.
My favorite brand for egg noodles is Country Pasta Homemade Style Egg Pasta. You can usually find them at Wal-Mart, but check their online locator for more stores near you. This style of egg pasta takes a bit longer to cook but they are nice and thick, perfect for Swedish Meatballs.
-The gravy recipe makes just enough to cover the meatballs. If you want extra to serve over noodles, double/triple gravy recipe.
-We wanted a large batch to have in the fridge for leftovers during the week, so we doubled the meatball recipe and quadrupled the gravy recipe.
-We thought the leftovers the next day tasted even better. It seemed like the sauce absorbed flavor from the meatballs and tasted richer. When I tasted this immediately after preparing, the sauce taste was very light.
Makes about 35-40 1" meatballs
- Meatballs (see notes):
- 1 cup breadcrumbs
- 2 TBS butter
- 1/3 cup white onion, mince (or a couple TBS. of dry minced onion)
- 2 cloves garlic, minced (or 2 tsp. pre-minced garlic)
- 1/4 tsp. ground allspice
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/2 cup milk
- 1 tsp. Worcestershire sauce
- 3/4 lb. lean ground beef
- 1/2 lb. lean ground pork
- 1 large egg, plus 1 egg white, beaten
- Gravy (see notes):
- 2 TBS butter
- 2 TBS flour
- 1 1/2 cups beef broth
- 2 tsp. Worcestershire sauce (I also added a splash of soy sauce)
- 1/4 cup heavy cream
- Salt & Pepper (to taste)
- Parsley (optional - garnish)
- To make the meatballs: Heat the butter, in a skillet, over medium heat. Saute the onion, garlic, allspice, salt, and white pepper, for about 5 minutes, or until garlic and onions are soft. (Using dried minced onions will take less take to cook) Add the milk and Worcestershire sauce to the mixture, and bring to a simmer.
- Dump the breadcrumbs in a bowl. Pour the hot skillet mixture over the breadcrumbs and stir together. Add the beef, pork, 1 egg and 1 egg white to the bowl, and mix until combined.
- Spray a sheet pan to grease, and roll the meat into 1 inch balls, and place on a baking sheet.
- Cover your sheet with plastic wrap and refrigerate the meatballs for about an hour. (We skipped the chilling step and had no problems.)
- Heat the oven to 400 degrees and bake the meatballs for about 20 minutes, or until cooked through.
- To make the gravy: Melt the butter in a skillet and add the flour. Cook for a few minutes while whisking. Pour in the beef broth and Worcestershire sauce, bring to a simmer. Finally, add the heavy cream and the cooked meatballs. Let simmer, until the gravy thickens, about 10 minutes Season with salt and pepper, to taste.
- Serve with good quality noodles and garnish with parsley.
Recipe slightly adapted from One She Two She & Food Network Magazine. Sharing this recipe at the following fun link parties.