Sweedish Meatballs

Why is it I always buy ground meat and never really have anything in mind to do with it. Spaghetti and meatballs, meatloaf, burgers, and my new curry recipe. But that’s about it in the ground meat rotation. I asked Dave what I should make with the ground beef tonight and he suggested Swedish meatballs. Great. I really do love cooking, it’s the deciding what to cook I struggle with sometimes. I was going to cop out and use a can of cream of mushroom for the sauce until I checked out the ingredient label. And the homemade is really easy, so why not? Although I had my mind set on the mushrooms so I added in some fresh mushrooms even though traditional Swedish meatballs do not have them. So just omit them if you want.

Swedish Meatballs:

1 lb ground meat (turkey, pork, chicken, or beef, or a combination)

1 egg

1 very small onion, diced

1 tsp olive oil

1/4 cup milk

1/4 cup breadcrumbs

1/8 tsp salt

dash pepper

couple dashes nutmeg

Homemade “Cream” Sauce:

1 Tbs butter

1 Tbs flour plus 1 tsp

1 cup beef broth

1/2 cup milk

1/4 tsp soy sauce

salt and pepper to taste

1 package sliced mushroom (optional)

Sautee onion in olive oil until translucent. Add to a bowl with the rest of meatball ingredients and combine well. Make into small (1 inch diameter) balls and bake on a silpat baking sheet or greased baking sheet at 350F for 20 minutes.

While those are baking, melt 1 TB butter in a frying pan. Add flour and make a roux. Add beef broth and combine with roux until its an even consistancy. Add milk, soy sauce, salt, and pepper. Add meatballs and mushrooms to sauce and let simmer for another 10-20 minutes until mushrooms are tender and meatballs are cooked through. Stir frequently so roux doesnt thicken too much. If it does begin to get thick, put a lid on the pan to keep the moisture in.

Serve over brown rice or homemade pasta. Both were equally delicous.

And if you want some extra veggies without having to do anymore work, add 1 cup frozen peas 5 minutes before serving.


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