Swedish Meatballs

October 4, 2012 by goodcookbecky 1 Comment

My husband LOVES Swedish Meatballs almost as much as he loves me!  I saw an appetizing looking recipe for them in Cook’s Country Best Potluck Recipes – I have used it in the past to make the Baked Ziti that was also quite delicious.  This recipe was made for the crock pot, but I did not have the 5 hours it required so I adapted it for the stove top cooking.  It will appear on our menu rotation again, I am sure!  The recipe is found on page 165 of Cook’s Country Best Potluck Recipes.  It is for appetizer meatballs, but I made them slightly larger, and served them with pasta and green beans.  I would have added Lingonberry Jam, but neither I or my husband could wrestle the lid from the container, and we were hungry!

Swedish Cocktail Meatballs

adapted from Cook’s Country Best Potluck Recipes p 165

Serves 6-8

Ingredients:

• 6 Tbsp unsalted butter, divided use
• 1 onion, finely minced (originally 2)
• 3 1/2 cups beef broth, divided use
• 1 cup sour cream, divided use
• 4 slices caraway-rye bread, crusts removed, torn into bits
• 2 large egg yolks
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• 2 lbs lean ground beef (or 1 lb beef, 1 lb pork)
• 1/2 cup all purpose flour
• 2 Tbsp soy sauce
• 2 tsp fresh dill, minced

Instructions:

Place the oven rack to the middle position in your oven and preheat the oven to 425F.

Heat a large skillet over medium high heat, melt 1 tablespoon of the butter in it and saute the minced onions until softened, about 5 minutes.  Transfer the onions to a large bowl.  To the onions, add 1/4  cup of the beef broth, 1/4 cup of the sour cream, bread, egg yolks, allspice, salt, pepper, and nutmeg.  Mash the mixture with a fork until it is paste like in consistency.  Add in the meat, breaking it up into smaller pieces and combine the mixture until well mixed.  Use a medium sized ice cream scoop to form the meatballs.

Spray a baking rack with cooking spray and place over a cookie sheet of the same size.  Bake the meatballs for 15 minutes until lightly browned, rotating the baking sheet half way through baking.  Set the meatballs aside until ready to use.

Wipe out the large skillet with a paper towel, and add the remaining 5 tablespoons of butter, heating over medium heat.  Whisk in the flour and cook for about 3 minutes, when the flour mixture begins to brown.  Slowly add the 3 1/4 cups beef broth, whisking as you add it and bring it to a boil.  Add the meatballs into the gravy, cover, and reduce the heat to low.  Simmer the meatballs,  stirring occasionally for 45 minutes to an hour.

In a small bowl, combine 3/4 cup sour cream, soy sauce, and dill.  Add in a few ladles of the gravy and stir to combine and then add the sour cream mixture to the large skillet.  Stir to combine and heat through.  Serve with cooked egg noodles, and a vegetable to round out the meal (or serve them as cocktail meatballs at a party).

Printable Recipe

Advertisement