swedish meatballs
(1 RATING)
Well, I posted the Italian version, so being a Minnesotan who transplanted to Indiana, I'd better post the Swedish recipe as well. Obviously this is not a heart-healthy recipe, so it's not one I make too often. But it is a wonderfully traditional comfort food! I'll get a picture of this up as soon as I make these again!
No Image
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 2 teaspoons butter
- 1/2 cup finely chopped onion
- 1 cup water
- 3 slices bread
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- - flour
- 2 tablespoons butter
- 3 - beef bouillon, cubes
- 2 1/2 cups boiling water
- 1 cup cream
- 3 tablespoons flour
- - chopped fresh parsley
How To Make swedish meatballs
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Step 1Heat 2 tablespoons butter until melted. Add onion and cook until tender. Remove from heat.
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Step 2Pour the 1 cup water over bread. Let stand 5 minutes. Squeeze water from bread and crumble into a bowl.
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Step 3Add onion, ground beef, ground pork, nutmeg, salt and pepper to crumbled bread. Mix until combined. Shape into meatballs.
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Step 4Roll meatballs in flour and brown in remaining 2 tablespoons of butter. Remove from skillet.
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Step 5Pour 2-1/2 cups water into skillet and heat to boiling. Turn down heat and add bouillon cubes, stirring until cubes dissolve.
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Step 6Return meatballs to skillet. Heat to boiling. Reduce heat, cover and simmer 30 to 45 minutes.
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Step 7Remove meatballs from skillet. Reduce meat juices to one cup (by boiling).
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Step 8Place cream and 3 tablespoons flour in a bowl and whisk until blended. Add to juices in skillet. Cook until thickened.
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Step 9Return meatballs to skillet and heat 10 to 15 minutes. Serve over buttered egg noodles and garnish with freshly chopped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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