Swedish Meatballs

“A recipe everyone should have in their cookbooks.” – April Ferre

Swedish Meatballs

Course: Main Courses – Beef
Cuisine: Swedish

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 Worchestershire 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