this is my take on swedish meatballs. the creamy gravy and tender meatballs are delicious! i like a little crunch and texture in my meatballs, so i added my onions raw. feel free to saute the onions and garlic first before adding them in. spices are up to you! i know some families use nutmeg, cloves or other spices in their swedish meatball recipes. i would love to hear how your family makes them. please leave a comment or link with your recipe!
- 3 slices of bread -
- 1/3 cup milk -
- 2 lbs ground beef -
- 1 egg - lightly beaten
- 1/2 cup onion - chopped fine
- 2 cloves garlic - minced
- 1 1/2 teaspoon allspice -
- 1 teaspoon paprika -
- 1 teaspoon dry mustard -
- 2 tablespoons canola oil -
- 2 tablespoons butter -
- 4 tablespoons butter -
- 1/3 cup flour -
- 3 cups chicken broth - bouillon based
- 1/2 cup sour cream -
- parsley - chopped
- in a small bowl, tear the slices of bread into small pieces. add the milk and allow to soak. set aside.
- place the ground beef, egg, onion, garlic, dry seasonings, soaked breadcrumbs and salt/pepper to taste together in a bowl. combine very lightly with a fork. lightly form the mixture into 2-inch meatballs.
- add the canola oil and butter in a large pot and heat over medium high heat. in batches, very carefully place the meatballs in the pot and brown them well on all sides turning carefully with tongs. please don't crowd the meatballs. they do not need to be cooked through, just browned. remove the meatballs to a plate covered with paper towels.
- heat the butter in the same pan. add in the flour and cook for another 5 minutes to cook off the flour taste and let the flour turn lightly brown. whisk in the reserved chicken stock slowly until smooth and bring to a boil to allow to thicken. reduce the heat to a simmer and whisk in the sour cream. add the meatballs back in and let them simmer for about 20- 30 minutes.
- serve over rice or buttered noodles.
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