Real Recipes From Real Home Cooks ®

cold weather comfort food: swedish meatballs

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

My dad wasn’t the cook of the family; however, he did love to get in the kitchen and knock about. Once a month, or so, he would make his famous Swedish meatballs. Just thinking about them brings back fond memories. Although the traditional way to serve this dish is over wide egg noodles, he always used long-grained white rice, and I continue that tradition. I wish I had his recipe, but I never got around to asking him for it. I’ve made a few changes to what would be considered a “traditional” Swedish meatball, but that’s what recipes are for… So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 to 6
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For cold weather comfort food: swedish meatballs

  • 2 slice
    thick slab bacon, chopped
  • 1/2 lb
    mild italian sausage
  • 1/2 lb
    ground chuck
  • 2 lg
    egg yolks
  • 4 Tbsp
    yellow onion, small chop
  • 4 Tbsp
    ricotta cheese
  • 1 tsp
    ground cumin
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • cayenne pepper, to taste
  • 1 Tbsp
    sweet butter, unsalted
  • 2 c
    beef stock, not broth
  • 2 Tbsp
    flour, all purpose variety
  • 2 Tbsp
    sour cream
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • cayenne pepper, to taste

How To Make cold weather comfort food: swedish meatballs

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    Place the bacon in a large sauté pan or skillet over medium to medium-low heat.
  • 5
    Allow the bacon to slowly cook until all the fat has rendered, and the bacon beings to brown, about 12 to 15 minutes.
  • 6
    Remove the bacon with a slotted spoon, and leave the bacon grease in the pan.
  • 7
    Add the Italian sausage, ground chuck, egg yolks, onion, and ricotta cheese to a bowl.
  • 8
    Season with the salt, pepper, cumin, and the cayenne.
  • 9
    Chef’s Note: I usually use about 1/2 teaspoon of the salt, and pepper, and a couple of pinches of cayenne. I always use a teaspoon of cumin.
  • 10
    Gently mix the ingredients together.
  • 11
    Chef’s Tip: If you have a stand mixer, add the paddle attachment and mix on low. This will keep the mixture from becoming too compacted.
  • 12
    Form into 1-ounce balls, and allow to rest in the refrigerator for 30 minutes.
  • 13
    Add a tablespoon of butter to the pan with the bacon grease, and bring up to medium heat.
  • 14
    After the foaming subsides, give the pan a swirl to combine the bacon grease with the butter.
  • 15
    Add the meatballs to the pan.
  • 16
    Brown them on all sides, about 6 to 8 minutes.
  • 17
    Chef’s Note: If you have a small pan, you might have to do this in batches.
  • 18
    Reserve the meatballs.
  • 19
  • 20
    Gather your ingredients.
  • 21
    Wipe out the pan, but return 2 tablespoons of the bacon grease.
  • 22
    Whisk the flour into the beef stock.
  • 23
    Add the stock to the pan, and bring up to a simmer.
  • 24
    As the gravy is simmering season with salt, pepper, and the cayenne.
  • 25
    Return the meatballs and the reserved bacon to the pan, and allow to slowly simmer, until the meatballs are cooked through, about 10 minutes.
  • 26
    Remove from the heat, and gently stir in the sour cream.
  • 27
  • 28
    Serve over egg noodles, or as I do with long-grain white rice. Enjoy.
  • 29
    Keep the faith, and keep cooking.