Swedish Meatballs

On today’s menu is Swedish Meatballs.  It’s one of my kids’ favorites!  This is the perfect meal for busy days; you can make ahead and stick in the slow cooker or oven at a very low temperature.  Here’s what the recipe includes:

2 beaten eggs, 1/2 c milk, 1/4 tsp black pepper, 1/3 c dried parsley, 1/4 tsp of allspice, 2 small onions finely diced, 1 1/2 c of soft bread crumbs (or if you choose to used dried breadcrumbs, use just a little less about 1 c), 2 lbs of ground beef (or you can use a combination, 1 lb of ground pork and 1lb of beef), 2 Tbsp butter or margarine, 1/4 c extra virgin olive oil, 1 Tbsp beef bullion granules, 1/4 c of flour, 1/4 tsp black pepper, 4 c milk.

Mix eggs, milk, pepper, parsley, allspice and onion in a large mixing bowl.  Add breadcrumbs to mixture, and then meat combining thoroughly after each addition.  Shape into 20-25 meatballs.  Melt butter in a large skillet and add meatballs.  Cook at a medium heat for 15 minutes (or until done), rotating frequently.  When done, remove meatballs from pan; place on a plate (or in your crock pot) and reserving the drippings in the pan.

About 1/4 c of drippings should be in the bottom of your pan.  If needed, add enough extra virgin olive oil to make 1/4 c.  Stir this up in your pan, making sure to scrape the bottom to combine into the sauce.  Add beef bullion, pepper and flour.  Using your whisk, mix well.  Gradually add milk.  Still on medium heat, bring mixture to a simmer, stirring frequently.  When the sauce thickens, you can either add the meatballs back to the pan to eat immediately, or add the sauce to the meatballs and keep warm in your slow cooker.  Serve over egg noodles or white rice.  This will serve 8-10 people and can be easily halved.

You don’t have to be of Swedish heritage to try or love this meal; I hope that you enjoy this recipe as much as my family! I’d love to hear about your thoughts & experiences!