Recently, I discussed my love for meatballs and my quest to find easy meatball recipes. This is a never ending task and at some point, I’m probably going to be the only one willing to eat meatballs. But we’ll see how far I can push the family until that point. My next search was for an easy Swedish meatball recipe. And I’ll tell you why. When I was growing up, Swedish meatballs were one of my favorite foods. I could eat that all day, every day. And this was before I discovered the tasty version from IKEA.
And if you’re like me and wondering just what makes a Swedish meatball Swedish… here’s what I’ve found out:
- Swedish meatballs are generally bite sized as opposed to meatballs that just come in all sizes
- Swedish meatballs are served with a creamy gravy
- Swedish meatballs are usually fried instead of being boiled or baked
- Swedish meatballs will sometimes use bread crumbs that have been soaked in milk, giving them a softer texture
Of course when I tried making my own Swedish meatballs at home, I knew the biggest struggle for me would be making them bite sized.
The sauce reminded me of a stroganoff style sauce so I didn’t think that would be too much of a problem.
And the recipe that I ended up with reminded me very much of the Swedish meatballs that I would have as a child. Though I felt better about this one since it was homemade and I knew exactly what was going into both the meatballs and the sauce.
- 1 package Meatloaf mix (ground beef, veal, pork- alternately substitue 1 pound of ground beef)
- 1 large egg
- 1 box Pork Stove Top Stuffing Mix
- 1 cup milk
- 2 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon Worcestshire sauce
- Preheat oven to 375 degrees and in a large bowl, combine all ingredients for meatballs. Form into small balls (about the size of your palm) for more "traditional" Swedish Meatballs
- Place on baking sheet about 1 inch apart and bake for 20 to 25 minutes
- When done, let cool before adding to sauce
- In a large sauce pan or soup pan, begin by melting butter. Once butter has melted, sprinkle in the flour and mix together until well blended. Let cook for a few minutes on low to medium heat.
- Once combined and the flour is a golden brown color, add milk and Worcestshire sauce. Whisk to mix
Overall, Kyle and I really enjoyed this recipe though the next time we make it, I might try soaking the stuffing in a little but of milk. We have also tried this recipe with frozen chopped spinach though that does take away from the Swedish aspect.
Another variation is to add about 1/4 cup of sour cream to your sauce. Optional, of course, but I love the resulting flavor. And speaking of flavor: kick it up a touch by adding sauted onions and mushrooms.
But I did finally get a bite sized meatball!
Do you like Swedish meatballs?