I have never been to Sweden – it is on my list – but I haven’t made it there yet. Of course whenever I travel, I focus on the food. Sweden is one place that I don’t have a good sense as to the food theyeat – I know they eat a lot of fish (herring) – and some really good pastries (based on some Swedish bakeries I have been to), but as far as other items, Swedish Meatballs is the only thing that comes to mind. I remember going to IKEA once and noticing the restaurant – and they definitely had Swedish Meatballs on the menu, but nothing else sticks with me.
I have tried a lot of Swedish meatballs over the years, but none as good as this recipe from The Big Book of Casseroles. I love how all the flavors melt together and form a delicious ball of goodness. Unfortunately I didn’t have any beef broth in the house when I made these, so I used chicken broth instead. The sauce was not as dark as it usually is, but they still tasted amazing. The kids love them, and just keep popping more in their mouth. It is a really easy dish to make for a hot appetizer, or for a meal – served with noodles or rice.
Someday I will make it to Sweden, and since I can’t eat fish, at least I can count on eating some Swedish Meatballs – and hopefully lots of other delicious goodies – with the flavor combinations in these meatballs, I have a feeling that Swedish food is pretty darn scrumptious.
- 1-1/2 pounds lean ground beef
- 1/2 pound bulk sausage or ground veal
- 1/2 cup finely chopped yellow onion
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 1/2 cup milk
- 1 teaspoon salt
- Freshly ground pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 cup Beef Stock or canned beef broth
- 1/2 cup light sour cream
In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400 degrees F.
Shape meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes. Transfer meatballs along with juices and beef stock to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil.
Reduce oven temperature to 350 degrees F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.
For an hors d’oeuvre, transfer meatballs to a chafing dish and serve with toothpicks.
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