Swedish Meatballs

Name: Swedish Meatballs
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 lb lean ground beef; 3/4 lb ground pork; 1 large egg; 1 slice sour dough bread, crusts removed and made into fresh crumbs in the food processor; 1/2 cup cream, heavy, light or half and half; 1 Tbsp sour cream; 1 tsp salt; 1 tsp cajun seasoning; 1/4 cup romano cheese, grated; 1 tsp baking powder (makes the meatballs very tender and light); 1/4 tsp granulated garlic; 1 tsp grated fresh onion; 1/4 tsp allspice; 2 Tbsp fresh chopped parsley; 2 Tbsp all-purpose flour; 1 Tbsp butter, salted or unsalted; 1 1/2 cup low sodium chicken broth; 1 1/2 cup low sodium beef broth; 1 cup heavy cream; 2 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 Tbsp tomato ketchup; 1 tsp tamari soy sauce; 1/4 tsp black pepper; 2 Tbsp dry white wine; 1 tsp hot sauce, such as Franks brand; 4 green onions, sliced; 2 Tbsp fresh chopped parsley; 2 Tbsp olive oil

fenway @Fenway

A great party or potluck dish. It keeps well on warm in the crockpot. It also makes a delicious main meal on pasta, rice or potatoes!
This is my version. I made many changes from a traditional Swedish Meatballs for a more tender meatballs and zestier sauce.

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Ingredients

20 mins

8 servings

meatballs
3/4 lblean ground beef
3/4 lbground pork
1large egg
1 slicesour dough bread, crusts removed and made into fresh crumbs in the food processor
1/2 cupcream, heavy, light or half and half
1 Tbspsour cream
1 tspsalt
1 tspcajun seasoning
1/4 cupromano cheese, grated
1 tspbaking powder (makes the meatballs very tender and light)
1/4 tspgranulated garlic
1 tspgrated fresh onion
1/4 tspallspice
2 Tbspfresh chopped parsley
sauce
2 Tbspall-purpose flour
1 Tbspbutter, salted or unsalted
1 1/2 cuplow sodium chicken broth
1 1/2 cuplow sodium beef broth
1 cupheavy cream
2 tspfresh lemon juice
1 tspDijon mustard
1 Tbsptomato ketchup
1 tsptamari soy sauce
1/4 tspblack pepper
2 Tbspdry white wine
1 tsphot sauce, such as Franks brand
4green onions, sliced
2 Tbspfresh chopped parsley
sauteing meatballs
2 Tbspolive oil

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Steps

20 mins

1

In a large bowl combine all remaining meatball ingredients, including soaked bread crumbs and any liquid the bread did not soak up. Combine well but don't over mix.
2

MAKE MEATBALLS: Combine cream and egg in a bowl, whisk to mix and add sourdough bread crumbs, set aside to soak.
3

Roll meat mixture into 1 inch balls.
4

In a large skillet heat olive oil. Brown meatballs on all sides removing to a plate as done, do not crowd.
5

MAKE SAUCE: To the pan meatballs were cooked add butter to any drippings and melt. Whisk in flour and cook 2 minutes. Add both broths while whisking, bring to a boil and cook to a smooth sauce. Add remaining ingredients EXCEPT green onions and parsley. Cook until a nice sauce consistency about 5 minutes.
6

Add parsley and green onions and cook 1 minute.
7

Return the meatballs to the sauce in skillet, cook on low about 15 minutes, covered.
8

Serve as is an appetizer or also delicious on pasta rice or potatoes. Enjoy!

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Cooksnaps

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fenway @Fenway

on March 31, 2015 19:30

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.