Friday, July 19, 2013

Swedish Meatballs

I adore Swedish Meatballs, I remember a friend of my Mom's who made them when I was a child and I loved them. They are classic and comforting, yet delicious enough to serve to guests. This recipe was developed through trial and error. I think it is delicious and my husband adores it. The only Swedish Meatballs he had eaten prior to mine were from the frozen foods aisle. So, these really impressed him.


3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2 pounds ground beef

1/2 cup all-purpose flour
2-3/4 cups milk
3 cups beef broth or beef consome
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt

1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. I like to make them fairly small like cocktail size, so I use my 1/2 Tablespoon measuring spoon to scoop the meat up. I don't bother rolling them, I just scoop and put them in the oil.   In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

Heat the milk in the microwave for 1 minute to take the chill off, this help keep it from gtting lumpy. For gravy, stir flour into drippings; cook and stir until light brown. . Gradually whisk in milk until smooth. Stir in the broth, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

   Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

   Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

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