Swedish Meatballs

Swedish Meatballs

Homemade Swedish Meatballs with Cream Sauce and Parsley

This is probably one of the best Swedish Meatball recipes that I have ever tasted.. mainly because it comes from an authentic Swede… My mom! Who was born and raised in Gothenburg, Sweden! I sometimes make this recipe in large batches and store the mixture (prior to cooking) in the freezer. It’s a little time consuming but well worth it. The meatballs can be eaten with ketchup or you can go for gold… and make the cream sauce to go with it.

Ingredients:

  • 1 lb. ground beef (I prefer the 90% grass-fed)
  • ½ lb. ground pork
  • 1 egg
  • 2 tbsp milk
  • ⅓ cup plain bread crumbs (unflavored)
  • ½ cup pureed onion
  • ⅓ cup finely chopped flat leaf parsley (leafs only)
  • 1 tsp salt to taste + 1 tsp for flour
  • ½ cup flour
  • butter (1 tbsp per batch of 20 meatballs)

Materials:

  • Food processor with S-blade
  • large plastic bag
  • measuring cups
  • Tsp and Tbsp
  • 12″ Iron Skillet
  • Small Sauce pan

Directions:

  • Preheat the oven to 200 degrees
  • Mix the egg together with the milk, stir in breadcrumbs and let sit for 5 min.
  • Place onion in food processor till pureed
  • Stir the onions into the milk and breadcrumb mixture
  • In a separate bowl, blend the two meats using hands or fork to mix
  • Add the chopped parsley to the meats – mix well
  • sprinkle in salt and mix well
  • Add meats and onion/breadcrumb mixture together
  • In a plastic bag, add ½ cup flour and 1 tsp of salt – shake well
  • Make round balls of the meat mixture no bigger than 1 inch for each ball
  • Place 10-14 meatballs in the bag with flour and gently turn bag to coat meatballs
  • Remove each meatball by rolling in hand to remove any excess flour
  • Place the coated meatballs a large platter
  • Repeat above steps to complete entire batch of meat
  • Heat 1 tbsp of butter in a 12″ iron skillet at medium high heat
  • Add 14-16 meatballs at a time, making sure not to crowd the pan
  • Roll the meatballs in the pan every minute so that they keep their round shape and don’t get burnt on one side
  • Fry until cooked through and evenly browned
  • Remove meatballs to a oven proof platter and scrape the drippings into a separate sauce pot
  • Repeat about directions to cook each of the 14-16 meatballs
  • with the last batch of meatballs – remove the meatballs and add in the reserved scrapings from saucepan
  • Place meatballs into the oven while you make the sauce

Now for the Swedish Cream sauce!

Ingredients:

  • ⅓ cup Crème Fraîche
  • 16 oz beef stock
  • 1 tbsp “Better than Beef Boullion” paste
  • 1 tbsp flour
  • ¼ cup beef stock
  • drippings from saucepan

Combine the drippings from sauce pan back into the iron skillet and add the beef stock, and bouillon paste. Cook down for 5 mins stirring occasionally. Add in the Crème Fraîche stir until well incorporated. In a cup, add the flour and slowly stir in the ¼ cup beef stock to form a paste. Add the flour paste to the iron skillet and whisk constantly to make sure there are no clumps of flour. This will thicken the sauce. Cook for 3 more minutes. Remove the meatballs from the oven and pour the sauce over them. You can sprinkle with a little chopped parsley for decoration. You are now done and ready to enjoy my mom’s traditional Swedish Meatballs. (Goes well with traditional mashed potatoes).

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