There's nothing like Swedish Meatballs a comfort food classic.
Many years back my infatuation with Swedish Meatballs began during a chaotic time in our life when Colt and his good friend Eric got together and decided we should remodel our kitchen.
It all started with talk of new counter tops and floors, then the next thing I know Colt and Eric send in my good friend Lisa (Eric's wife) to convince me if we were going to do the kitchen it had to be the who shebang cabinets and all.
So the next thing I know our kitchen no longer existed, we were washing dishes in the bath tub and cooking microwave dinners for the next 3 weeks of which Swedish Meatballs became my favorite.
I can't believe the boys had worked from the time they got off of work until the wee hours of the morning to get my kitchen reassembled.
A few years later I set out on the conquest for the perfect Swedish Meatballs, something so much better then the frozen dinners we ate.
These are sure to hit the spot and are even better then the iconic Ikea Swedish Meatballs.
Mix together lean ground beef, ground pork, egg, finely chopped onion, nutmeg, allspice, garlic powder, salt and pepper. Mix until well combined.
Roll meat into 1 1/2" balls.
Combine 1/3 cup flour and 1/4 teaspoon salt add meatballs and roll until coated.
Keep remaining flour for sauce.
Melt 3 tablespoons butter in a large pan. Fry meatballs in 2-3 batches until brown on both sides.
Remove meatballs to an oven safe dish and place in a 250 degree oven.
Add an additional 1 tablespoon butter to pan and add remaining flour from rolling meatballs.
Stir until flour starts to cook and bubble.
Slowly stir in beef broth and bring to a simmer. Reduce heat to medium-low add meatballs and cook for 10 minutes.
Remove from heat and allow to cool for about 1 minute to keep the cream from curdling.
Add the half & half and stir until well combined.
Top with chopped parsley.
By now your house should be smelling amazing and neighbors might be randomly showing up on your door step for dinner.
I take no responsibility for surprise guests.
We usually enjoy them over the top of noodles but mashed potatoes are delicious too.
Make sure to come back on Thursday April 10th, 2014 for an amazing giveaway I will be hosting with some fellow bloggers..
Hint..Hint it has a K and an A in the name!
Swedish Meatballs a comfort food classic.Prep time: PT20M
Cook time: PT20M
Total time: PT40M
Yield: 5 Servings
- 3/4 pound Lean Ground Beef
- 3/4 pound Ground Pork
- 1/3 cup Onion, Finely Minced
- 1 pinch Nutmeg, Ground
- 1 pinch Allspice, Ground
- 1/2 teaspoon Garlic Powder
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper, Fresh Ground
- 1 whole Egg
- 1/3 cup Flour
- 1/4 teaspoon Salt
- 4 tablespoons Butter
- 2 1/4 cup Beef Stock
- 1/3 cup Half and Half or Cream
- 1 bunch Parley, Stems Removed and Chopped
- For Serving: Egg Noodles or Mashed Potatoes
- Mix together ground beef, ground pork, onion, nutmeg, allspice, garlic powder, salt, pepper and egg until well combined.
- Shape meat mixture into 1 1/2" balls.
- Mix together flour and remaining 1/4 teaspoon salt.
- In a large frying pan melt 3 tablespoons butter over medium-high heat.
- Roll meatballs in flour mixture and fry in butter until brown on all sides working in 2-3 batches and storing cooked meatballs in a 250 degree oven.
- Once all meatballs are browned add remaining 1 tablespoon butter and flour from rolling meatballs to frying pan and stir until smooth and starting to cook.
- Slowly pour beef stock into the flour mixture and bring to a simmer. Reduce heat to medium-low and add meatballs. Cook for 10 minutes until meatballs are cooked through.
- Remove from heat and allow to cool for about 1 minute until sauce is no longer simmering. Add half and half or cream and stir until well combined.
- Sprinkle with parsley over the top and serve over egg noodles or mashed potatoes if desired.