“A recipe everyone should have in their cookbooks.” – April Ferre
Swedish Meatballs
Ingredients
Meatballs:
- 1 Pound Ground Beef
- 1 Egg
- 1 Cup Soft Bread Crumbs (2 Slices of Bread)
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Cloves
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Cup Milk
- Cooking Oil
- Minced Parsley For Garnish
Sour Cream Sauce:
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Cup Beef Broth
- 1/2 Teaspoon Salt
- Dash Cayenne Pepper
- 1/2 Teaspoon Worcestershire Sauce
- 1 Cup Sour Cream Room Temperature
Instructions
Meatballs:
- Blend ground beef, egg, and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, cloves, cinnamon, nutmeg and milk. Form into 12 meatballs.
- Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels.
- Prepare Sour Cream Sauce (below). Fold meatballs into sauce.
- Spoon into a chafing dish, stainless steel or enamel pan. Heat gently to serving temperature.
- Serve with boiled potatoes or hot noodles. Garnish with minced parsley. Makes 4 servings.
Sour Cream Sauce:
- Pour all excess oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly.
- Add broth, salt, cayenne pepper, and Worcestershire sauce; cook, stirring until thickened and bubbly.
- Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.
Variation:
- Swedish Appetizers Meatballs: Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.
2002 Recipe – April Ferre – From Knudsen’s Cooking for Compliments, 1977