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Swedish Meatballs

Swedish Meatballs

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Ever since we found a school that would finally admit my 4 year old into Pre-K, two days ago, I found myself having a little bit more time on my hands with just one kid to take care of all day. Bon bons and soap operas here I come, no not really, but it does make things a little easier here at home. Here is a picture of the two troublemakers for the record:

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Awwww how adorab-ok moving on.

I had a craving for Ikea meatballs but I didn’t feel like driving into the city of Atlanta and ending up with over $200 of furniture items I didn’t really need from spur of the moment erratic purchasing (because that is what happens when you get sucked into the Ikea). So I went to my local Kroger and bought some ingredients and combined, altered, tweaked, and modified various recipes to Frankenstein my own recipe for Swedish meatballs.

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Swedish Meatballs

(makes approx. 40 meatballs)

Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 slices bread with crusts removed
  • 1/3 cup milk
  • 7 Tbsp. butter
  • 1 medium onion, grated or finely minced
  • 2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 large eggs
  • 3/4 tsp. ground nutmeg
  • corn oil for frying
  • 1/4 cup flour
  • 3 cups low sodium beef broth
  • 1 tsp. soy sauce
  • 1/2 tsp. apple cider vinegar
  • 2 Tbsp. sour cream (optional)
  • handful of chopped parsley (for garnish)

Directions:

  1. Rip bread into tiny pieces, place in a small bowl and soak in milk for ten minutes or until all the milk is absorbed.
  2. In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.
  3. In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.
  4. Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.
  5. Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula. Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later). Set browned meatballs on a clean baking sheet.
  6. Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.
  7. Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.
  8. Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.
  9. Serve over egg noodles or mashed potatoes.

Notes: Using a food processor to combine the meat mixture would’ve been ideal, and I would definitely recommend doing it if you aren’t grating your onions before adding to the meat.

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Directions with pictures

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Rip bread into tiny pieces, place in a small bowl,

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and soak in milk for ten minutes or until all the milk is absorbed.

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I decided to show how to cut an onion in case anyone was interested. I was asked this question a few times so here it is. First, cut the ends off the onion so it can sit level on the cutting board. Now you know to cut the onion right in half on the correct side. Next, place the onion (newly cut side down) and slice thin slices. Lastly, turn the cutting board 90 degrees so you can chop all the slices into tiny squares. Repeat with the other half of the onion. Then chop some more if you need to mince it finely.

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In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.

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In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.

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Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.

You can tell I sort of got impatient (and a little sloppy) towards the end.

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Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula.

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Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later).

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Set browned meatballs on a clean baking sheet.

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Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.

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Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.

I ate two just to be extra sure.

Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.

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My children, in utter agony of seeing something different for dinner, didn’t touch this. Then again, I wouldn’t use their judgment because they sometimes put things like play-doh and crayons in their mouths. Then they freak out seeing a speck of parsley or sliver of an onion. My husband ate 3 plates so I would say it has his approval.

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Enjoy!



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