Swedish Meatball Receipe
By Traditional Swedish Recipe - Gjenvick Family
This delightful entree from Sweden has become one of America's favorite dishes. Learn how to make Swedish meatballs and Experience the taste of the Old World in this authentic vintage recipe. Traditionally served on Christmas Eve, these meatballs are so good, you'll want to fix it year round.
List of Ingredients
- 3 pounds lean ground beef
- 1 pound mild sausage
- .5 pound ground pork (Lean ground beef can be substituted, if desired)
- 2.5 cups fine bread crumbs
- 1 cup milk
- 1 cup finely chopped onion
- 2.5 tablespoon. butter
- 2 Tablespoon minced parsley
- 1 Tablespoon Worcestershire sauce
- 3 large eggs
- 2 teaspoon. salt
- .5 teaspoon. ground black pepper
- dash of nutmeg
- dash of ginger
Combine bread crumbs in milk. Saute onion in butter in a pan. Mix all ingredients well. Form into walnut size balls. Brown on a rack over a cookie sheet in a 350 degree oven for 45 to 55 minutes. Place in a large 2-quart Corning ware casserole dish.
Although you can stir them by hand, it takes a lot of muscle power - or you can use a heavy duy mixer like the one shown on the right and below.
Heat thoroughly in a microwave or oven one-hour before serving. Freezes well. (See article below the photographs for more information on freezing Swedish Meatballs)
Yield: Approximately 100 Meatballs
Swedish Meatball Gravy
- .25 cup of corn starch
- 1 teaspoon paprika
- .5 teaspoon salt
- .125 teaspoon pepper
- .25 cup pan drippings
- 2 cups boiling water
- .75 cup sweet or cultured sour cream
Stir cornstarch, paprika, salt and pepper into pan drippings. Add boiling water and stir to a smooth consistency. Add sweet or cultured sour cream. Blend well and pour over meatballs.
- 2 cups sour cream
- 2 cups unsalted or low salt beef broth
- .5 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Stir ingredients together until smooth and pour over meatballs.
Freezing Swedish Meatballs
Swedish meatballs fare very well being frozen and can be frozen complete with gravy. We highly recommend FoodSaver vacuum packing or similar system for extracting air before freezing. The meatballs last longer and taste better. Alternatively, Freezer bags can be used although if using this method, we recommend that you pack the individual bags containg the Swedish Meatballs and gravy inside a larger freezer bag prior to putting them in your freezer. Some refer to this as double bagging.
You can defrost them in the refrigerator a day before you plan to use them or microwave them right from the freezer. When you rehead, you may have to add a little water to the gravy to bring it back to the right consistency.