Anyway, back to the post at hand. Mixing the meatballs will sort of remind you of mixing that Amazing Meatloaf because they use similar ingredients and a similar method. The meatballs, however, have some unexpected spices such as nutmeg and allspice. So good. The sauce for the meatballs is rich and creamy and perfect. Comfort food at its finest.
Swedish Meatballs
Ingredients
For the Meatballs:
- 2 slices bread, torn into pieces
- 1/4 cup milk
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 medium onion, minced
- 1 pound ground beef
- 1 pound ground pork, not sausage
- 2 eggs, lightly beaten
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg (freshly grated, if you have it)
- salt and pepper to taste
For the Gravy:
- 3 tablespoons butter
- 1/4 cup flour
- 3 cups beef broth
- 1 cup heavy cream (whipping cream)
Instructions
For the Meatballs:
- Preheat oven to 450-degrees F. Cover a large baking sheet with aluminum foil and spray lightly with a cooking spray such as Pam. Set aside.
- Put the bread in a small bowl. Pour the milk over the bread and toss until the bread is coated. Set aside for a couple of minutes so that the bread soaks up all of the milk.
- Over medium heat in a skillet, warm the olive oil and butter until the butter has melted. Add the minced onion and cook until onion is translucent. Set aside.
- In a large bowl mix together the ground beef, ground pork, cooked onions, eggs, bread, allspice, nutmeg, salt and pepper.
- Form meat mixture into smallish meatballs and place on the foil-lined baking sheet. You can get about 60 meatballs from this recipe.
- Bake at 450-degrees for about 15 minutes or until meatballs are cooked through and have started to brown.
For the Gravy:
- Over medium heat, melt the 3 tablespoons butter in a large skillet. Stir in the flour until smooth. Pour in the broth and stir well.
- Add the cream and stir until everything is well incorporated. Bring to a simmer over medium heat, stirring as needed.
- Add the meatballs to the gravy. Stir gently to coat meatballs with the gravy. Bring sauce back to a simmer and cook for about 5 minutes or until meatballs are heated through.
The Crandizzles
I am totally making these tonight! Thanks for the idea!
Savannah McQueen
Thanks for including this on my link-along. I adore swedish meat balls but I’ve never used pork in them.
Terri @ that's some good cookin'
Hi Savannah. Pork is a common ingredient in true Swedish meatballs. I didn’t know it either until my husband and his family introduced me to the realities of life in Sweden. My husband spent 5 years living in Sweden and his ancestory is Swedish. These taste a lot like the Swedish meatballs that we get when we go to Swedish Heritage Society events here in Utah, so I’m thinking that this is a relatively authentic recipe.
Thanks for hosting the blog hop. I was glad that I actually had a few recipes with sausage as an ingredient!
The Gentle Mom
These look fantastic. I’ve never made Swedish meatballs (I’m an East Coast Italian girl!), but I think I’ll give them a shot. Do you think it would be totally inappropriate to substitute sour cream for the cream? I’m thinking that would give it a bit of a zip, like stroganiff (one of hubby’s faves!)
Terri @ that's some good cookin'
The Gentle Mom–Thank you for the compliment. Sour cream sounds wonderful. I think I’ll do the same thing!
Renee
I was wondering if this was your picture of the meatballs. If it is, another site “The easy cajun” on facebook has used your image as their cajun meatballs.
Terri @ that's some good cookin'
Yep. It’s my picture and yep, The Easy Cajun has swiped it. I checked out his facebook page where he states “The Swedes don’t have anything on Cajuns mes amis ;-)”. Interesting statement considering that he is showing a picture of Swedish meatballs. Gosh, decisions, decisions. Let this one ride or talk to him about it? ~Terri