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Swedish Meatballs

7/25/2015

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Swedish Meatballs in Brown Gravy over Butter Noodles
    Swedish meatballs are one of my favorites and my Mom use to make mini ones for cocktail parties in a special sauce (hers are called by the Swedish name: Kottebullar)  I have her recipe squirrel away somewhere but, these came out very similar in not only smell but, taste too!  I used all ground beef as that is what I like best.  A lot of recipes call for a mix of beef and pork so, feel free to make that change up.  I think this is one of the easiest and tastiest meatballs. The allspice and nutmeg are prefect in these.  The sauce is up to you - I like the traditional brown gravy beef sauce but, I know others who prefer a lingonberry jam based sauce or even barbecue sauce...   ~Enjoy! Diane  

Swedish Meatballs in Brown Gravy

Ingredients:

1-1/4 lbs ground beef (or half ground beef & half ground pork) 
1/4 cup bread crumbs 
1 large egg 
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 small onion, finely diced 

sea salt and freshly ground black pepper, to taste
1 Tbs olive oil

Gravy:
2 Tbs butter 
2 Tbs flour 
1-3/4 cups beef broth 
1/4 cup sour cream, heavy cream or cream cheese: *your choice, I prefer sour cream
splash of red wine **optional but, preferred 
sea salt and freshly ground black pepper, to taste 
1 Tbs chopped fresh parsley leaves
1/2 cup diced cooked mushrooms *see note below 


Directions:
In a large bowl, combine ground beef, bread crumbs, egg, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-inch meatballs, forming about 24 meatballs.
Add 1 tablespoon olive oil to a skillet. Add meatballs, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate to blot off grease.
for the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in *sour cream and **red wine; season with salt and pepper, to taste. 
Stir meatballs into sauce in skillet with sauce and cook, stirring occasionally, until heated through and thickened, about 10 minutes. 
Sprinkle with parsley & serve over cooked butter noodles. 


Recipe Note: 1/2 cup diced, cooked mushrooms can be stirred into gravy as an option 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email