The first time I ever tasted Swedish meatballs was in the late 70's at a party. I liked them so much that I asked for the recipe and have been making them ever since. My mother adopted it as well, making it for dinner for years, until it seemed to me to become a family favorite, and one that would remind me of home. Growing up eating basically Italian food, this was something different from the norm in my house, but everyone loved it. Through the years it has been tweaked. The original recipe had three kinds of meat; veal, pork and beef. I started out making it that way but have since opted to omit the veal. Sometimes when there was only beef in the my fridge, I have just used that. It may taste a bit different, but you can do it that way if need be! Unless you go to a butcher, pork usually comes in 1 lb. packages. If that is the case where you live you can take a portion out and freeze the rest for another use, or another batch of delicious meatballs! Wonderful in the cold winter months as a comfort food, it is equally good in any season.
Enjoy!
Cindy
Swedish Meatballs
By Cooking in Cashmere
Actually Turkish, but who cares?
Prep time:
Cook time:
Total time: 2
Yield: 6 Servings
Ingredients: 1 lb. lean ground beef
1/2 lb. ground pork 3/4 c.breadcrumbs
1/2 c. minced onions
1 1/2 tsps. worcestershire sauce
1 tsp. salt
1/8 tsp pepper ( or to taste )
1 egg
2 tsps. fresh parsley, chopped fine
1/2 c. milk
1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
pepper to taste
3/4 c.sour cream
2 cups water
1/4 tsp worcestershire
On medium low heat, stir flour into the drippings until flour has cooked for a minute or two. Blend in the water a small mount at a time alternately with the sour cream. Stir rapidly until smooth Add worchestire sauce. Boil for 1 minute. Add meatballs and heat together on low heat.
May be served with rice, egg noodles, of pasta of your choice, and a vegetable on the side.
