Swedish Meatballs; The Best Recipe

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Swedish Meatballs

This Swedish meatballs recipe consists of seasoned bread crumbs soaked in milk with onions and garlic added to a mixture of ground beef and pork. The meatballs are baked then simmered in a creamy rich and flavorful gravy and served atop a bed of pasta.

Serving Swedish Meatballs

Serve as an appetizer

Swedish meatballs aka Scandinavian meatballs or Svenska Köttbullar make the perfect appetizer! Keep the meatballs warm by using a portable countertop burner and place a cup full of frilly fancy toothpicks next to them for easy access!

And there you have the perfect appetizer. The meatballs will be gobbled up in no time! Oh, and by the way, this recipe can make anywhere from 37 to 50 meatballs depending on how big or small you make them. If they are made into bite sizes you may even have more.

An added side to the meatballs

Usually, Swedish meatballs are served with Lingonberry jam. Some recipes add the jam to the sauce in preparation and others dollop a spoonful on top of the meatballs when serving.

Lingonberry jam is made with Austrian alps berries and reminds me alot of a cranberry sauce. I hope you will get a chance to at least try real Lingonberry jam.

Serve as a meal

Swedish meatballs are traditionally served on either a bed of mashed potatoes or atop a bed of egg noodle pasta. Instead of mashed potatoes you may want to try serving on top of mashed cauliflower.

As for me, I like serving them with egg noodles.

A Tiny Bit of History About Swedish Meatballs

Köttbullar is the Swedish name for these delicious meatballs. They are also known as meatbuns! And if you thought the meatball recipe came from Sweden, think again!

Although there may be conflicting stories, I read somewhere the recipe actually originated in Turkey!

Recipe For Swedish Meatballs

Ingredients:

Meatballs

• 1 cup plain bread crumbs
• 1/4 cup milk
• 1 Tablespoon olive oil
• 1/4 teaspoon EACH allspice, nutmeg & cardamom
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 medium onion grated
• 3 cloves garlic minced or pressed
• 1 pound ground beef
• 1 pound ground pork
• 2 large egg yolks

Sauce

• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups beef broth or 2 14.5 ounce cans
• 2/3 cups heavy whipping cream
• 1 Tablespoons Worcestershire
• 2 Tablespoons fresh parsley chopped (optional)

Instructions For Meatballs:

This recipe will make 37-50 meatballs depending on how big or small you make them. If they are made into bite sizes to serve as an appetizer you may even get more.

Preheat oven to 400 degrees Fahrenheit.

Breadcrumb Mixture

In a medium bowl combine breadcrumbs, milk, spices, salt and pepper and set aside.

Saute

Saute grated onions in olive oil over medium heat for about 3 minutes. Add minced garlic and continue to saute for about 2 minutes stirring constantly to avoid garlic from burning.

Tip: The easiest and quickest way to grate onions is by using a food processor.

Combine Ingredients

In a large bowl combine beef, pork and egg yolks. Add onions, garlic and bread crumb mixture and stir until well combined.

TIP: Sometimes you just have to do this process by hand. Therefore, before combining the ingredients wash hands thoroughly and then work all ingredients together.

Making The Meatballs

When making the meatballs it is best to make them all the same shape as possible. That way they all cook evenly. To get a consistent shape it is recommended to use a nice quality cookie dough scoop.

Place meatballs on a baking pan lined with foil and sprayed with non-stick cooking spray.

Bake 20 minutes or until an instant thermometer registers at 160 degrees Fahrenheit.

Prepare Pasta or Mashed Potatoes

While the meatballs are baking now would be a good time to start cooking the pasta or mashed potatoes.

Instructions For Sauce:

Melt butter in a saucepan over medium heat. Gradually whisk in flour to melted butter to make a roux. Whisk until completely smooth. Let the mixture bubble for a few minutes while stirring. This is your roux.

Wisk in broth until mixture is smooth and without lumps.

Add cream, worcestershire and season with salt and pepper. Simmer stirring constantly.

Add meatballs to sauce. Make sure the meatballs are covered completely with the sauce and continue simmering for just a couple minutes.

Serving Swedish Meatballs

Serve Swedish meatballs on top of a bed of mashed potatoes, mashed cauliflower or egg noodle pasta

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S SWEDISH MEATBALLS RECIPE AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.

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