Eclectic Recipes Swedish Meatballs | Eclectic Recipes

Swedish Meatballs

When was the last time you had a Swedish Meatball? Was it at a potluck, a family gathering or maybe a church function? The last time I had one must have been at least 5 years ago at one of my friend’s family reunions I tagged along to. Swedish meatballs are something I personally love, but have hardly ever made. I just thoroughly enjoy when other people make them.

Swedish meatballs shouldn’t only be enjoyed once in a while when your great Aunt makes them though. These little meatballs that were once hugely popular in the 70’s and early 80’s deserve a comeback at the dinner table. They are a wonderful comfort food that could be served as a main course or an appetizer.

For the gravy for these meatballs, I used GravyMaster. GravyMaster makes gravy wonderful. It was just what the gravy for my Swedish meatballs needed to come out perfect.

But GravyMaster isn’t just for gravy. It can be used as a flavor enhancer to a variety of foods. You can caramelize foods, as well as lock in the flavor and juices of foods like grilled meats, fish and vegetables. You can even use it in sauces, marinades, and reduction sauces. Master the meal with GravyMaster, any meal.

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Swedish Meatballs

Ingredients:

For the meatballs -

1 lb ground sage sausage

1 lb lean ground beef

1 cup bread crumbs

1 cup milk

2 eggs

1 medium onion, shredded

1 small - medium granny smith apple, peeled, cored and shredded

1/2 teaspoon dry mustard

1/4 teaspoon nutmeg

1 teaspoon kosher salt

1 teaspoon black pepper

2 - 3 tablespoons olive oil for frying

For the gravy -

2 tablespoons olive oil

2 tablespoons flour

2 cups milk

1 cup sour cream

1 teaspoon GravyMaster

Directions:

Combine all ingredients for meatballs and mix with hands or a spoon until well incorporated. Form into meatballs. Preheat a large skillet over medium -low heat and drizzle with olive oil. Place meatballs in pan about 2 inches apart and brown. Don't over-crowd pan. You will have to cook them in batches. After they are cooked, place on a plate to the side. (You will not have to cook them well done at this point because they will continue to cook in your gravy later)

After all meatballs are done, and you have removed them all from your skillet, add an additional 2 tablespoons of oil. Add 2 tablespoons of flour and whisk well. Cook flour until lightly browned, about 5 minutes while whisking constantly. Add milk and bring to a boil while whisking constantly. Add sour cream and GravyMaster. Whisk well and bring to a boil.

Reduce heat to a simmer and place meatballs back in skillet. Cover and simmer for 15 - 20 minutes, or until meatballs are firm and fully cooked through.

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