Swedish Meatballs
loading...
loading...
| Recipe Rating: | |
| Category: | Meat Appetizers |
Ingredients
| SAUCE | |
| 1 1/2 c | ketchup |
| 1 1/2 c | water |
| 4 Tbsp | vinegar |
| 4 Tbsp | brown sugar |
| 1 1/2 Tbsp | onion, chopped |
| 3 Tbsp | worcestershire sauce |
| 1 1/2 tsp | salt |
| 3/4 c | yellow mustard |
| 1/4 tsp | black pepper |
| 1/4 tsp | tabasco sauce |
| MEATBALLS | |
| 1 1/2 lb | lean ground beef |
| 1 1/2 c | italian style bread crumbs |
| 1 3/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1 tsp | accent |
| 1 3/4 tsp | onion powder |
| 1 Tbsp | horseradish |
| 2 | eggs |
| 1/8 tsp | tabasco sauce |
Pam Collins
Well Seasoned
Evansville, IN (pop. 117,429)
bum57
Member Since Apr 2011
Pam's Notes:
This recipe has been in our family for over 100 years. For as long as I can remember it's been a staple for Christmas Dinner. It takes a while to make, but well worth the wait and it's better when made a day ahead.
This recipe has been in our family for over 100 years. For as long as I can remember it's been a staple for Christmas Dinner. It takes a while to make, but well worth the wait and it's better when made a day ahead.
Directions
In a large sauce or slow cooker, combine all the sauce ingredients. Let simmer while preparing meatballs.
Preheat oven to 350 degrees. Set out a broiler pan with a rack.
In a large bowl, mix the beef and bread crumbs by hand until well blended. In a small bowl combine the remaining meatball ingredients and pour over beef mixture. Mix by hand until well blended. If mixture seems to dry, add another egg and mix well.
Roll meat mixture into 3/4 to 1 inch balls and place on broiler rack. Bake each batch of meatballs 12-15 minutes. Carefully add the cooked meeatballs to the sauce. When all the meatballs are in the sauce simmer for 2-3 hours, stirring frequently.
Let suacepan or crock pot cool and refrigerate over night. Reheat 3-4 hours before serving. Enjoy!
10 comments on "Swedish Meatballs"
Rose Mary Mogan
cookinginillinois
Feb 5, 2012
Pam, Thank you so much for posting this recipe. Everytime I make it , I will be reminded of you. I know I will need to double the meat ingredients, as my husband is a big meat person. one and a half puunds of beef just won't quite do it for him. I look forward to making this recipe one day this week. This seems like an Old Family Favorite, especially if it has been in the family for a hundred years. Thanks so much for taking the time to post it.
Pam Collins
bum57
Feb 5, 2012
Your welcome. I also have to double the recipe when making it for Christmas dinner. We have a big family, while one batch makes quite a bit, it's still not enough to go around. Hope your husband likes them!!!
Rose Mary Mogan
cookinginillinois
Feb 5, 2012
My husband loves anything meat, and that says it all. Thanks again
julie jeorge
julie12
Feb 5, 2012
does it freeze well?
Pam Collins
bum57
Feb 5, 2012
I don't know, there's never leftovers to freeze. I know you can freeze the baked meatballs without the sauce. I hope this helps you.
Rose Mary Mogan
cookinginillinois
Feb 5, 2012
Julie, I think if you had the meatballs without the sauce, they would do well if frozen. But because of the sour cream and the other ingredients in the sauce, I don't think that would work too well. I plan to make a lot of the meat balls & freeze what I don't need right away, and just make enough sauce for what I need for that day. Make more sauce when I am ready to make another batch.
julie jeorge
julie12
Feb 6, 2012
Thanks I thought there might be a problem with the sour cream freezing
Pam Collins
bum57
Feb 11, 2012
I don't think freezing the sauce will be a problem because there isn't any sour cream in the sauce. I'm just not sure how well the meatballs will freeze in the sauce.
julie jeorge
julie12
Feb 11, 2012
That would not be a problem
Pam Collins
bum57
Feb 12, 2012
That's good to know just in case I ever have any leftovers
