Swedish Meatballs are a grand old classic with a rich, delectable sauce. They may be served for cocktail parties on picks or as a main course over buttered noodles. Great comfort food.
Swedish Meatballs

Swedish Meatballs
 
Prep time
Cook time
Total time
 
Serve over wide egg noodles or individually on toothpicks as appetizers.
Author:
Recipe type: Main Course
Cuisine: Scandinavian
Serves: 75 meatballs
Ingredients
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 Tablespoon concentrated meat extract
  • 3 Tablespoons flour
  • 1 Cup water
  • 1 Cup sour cream
  • 2 Tablespoons minced parsley
  • 2 Cups soft bread crumbs
  • 2/3 Cup milk
  • 1/2 Cup yellow onion, peeled and trimmed, minced
  • 4 Tablespoons butter
  • 1 1/2 pounds ground beef or veal
  • 3 eggs, slightly beaten
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
Instructions
  1. Soak bread crumbs in milk until softened. Add onion to 1 Tablespoon butter in small saucepan and cook slowly 3 minutes.
  2. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.
  3. Shape meat into small balls, about 1-to 1 1/2-inches in diameter dusting the hands with flour while shaping the balls. Make the smaller size for cocktail parties.
  4. Melt remaining 3 Tablespoons butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tablespoons flour. Stir until well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened.
  5. Reduce heat to very low and cook 5 minutes.
  6. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition. Return meatballs to gravy, cover pan and simmer very gently 10 minutes.
  7. Serve in deep casserole. Sprinkle with minced parsley.

 

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