Looking for a good Sweedish meatball recipe

[Walleyehooker]

Ive tried a few but it seems the sauce/gravy doesnt come out like I remember from years ago.Anyone have a good one?

[reinhard1]

SWEDISH MEATBALLS

Meatballs:

4 pounds ground beef or venison

4 eggs

dash of hot sauce [to your taste]

in a larg bowl, combine all the meatball ingredients; form into meatballs and bake at 400 deg until brown.

Sauce:

2 {12 oz] bottles chili sauce

2 [14 oz] bottles of ketchup [one being the hot ketchup]

2 tbls worcestershire sauce

1 tbls lemon juice

mix together sauce ingredients in a large pot. add browned meatballs and simmer until heated through. good luck.

[fishinchicks]

This is the recipe I will be using at Christmas. I'll probably triple this to feed all of our guests.

Swedish Meatballs

(from Betty Crocker's New International Cookbook)

1 lb ground beef

1/2 lb ground pork

3/4 cup dry bread crumbs (I use panko)

1/4 cup milk

1 egg

1 small onion, finely chopped

1 1/2 teaspoons salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

Mix ingredients together and form into 1-inch meatballs. Place on an ungreased jelly roll pan and bake uncovered at 350 degrees for 20 minutes. Remove from pan and keep warm.

3 Tablespoons drippings

3 Tablespoons flour

3/4 cup water

1 cup half-and-half

1 teaspoon instant beef bouillon

1/2 teaspoon salt

snipped parsley

Place drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half-and-half, bouillon and salt. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.

Serves 6-8 (about 48 meatballs)

If you warm up the water and half-and-half, it cuts down the time to bring the gravy up to boiling. Otherwise you will stir for a very long time.

[Chef]

SWEDISH MEATBALLS

Meatballs:

4 pounds ground beef or venison

4 eggs

dash of hot sauce [to your taste]

in a larg bowl, combine all the meatball ingredients; form into meatballs and bake at 400 deg until brown.

Sauce:

2 {12 oz] bottles chili sauce

2 [14 oz] bottles of ketchup [one being the hot ketchup]

2 tbls worcestershire sauce

1 tbls lemon juice

mix together sauce ingredients in a large pot. add browned meatballs and simmer until heated through. good luck.

RH1--these sound like Cajun Balls not Swedish--LOL!!

[reinhard1]

ya, it does, the guy wanted something different, and this is but good . i got it out of an old cookbook and tried it myself. the recipe was titled "Swedish Meatballs 2 . here is swedish meatballs 1--more standard:

1 pound ground beef

1/4 cup chopped onion

1 cup bread crumbs

1 tsp salt

1 1/3 cups milk

2 tbls butter

1 beef boullion cube

1 cup hot water

2 tbls all purpose flour

1 tsp worcestershire sauce

1 egg, slightly beaten

in mixing bowl, combine beef, onion, bread crumbs, egg , salt and 1/3 cup milk. mix well and form into meatballs. in large skillet, brown meatballs in butter, remove from pan. stir flour into pan drippings, stir until smooth and blended. dissolve boullion in hot water. add milk, boullion and worcestershire sauce to pan drippings, stir until smooth and blended. return meatballs to pan. cover and simmer 30 minutes. good luck.

[Walleyehooker]

I am looking for like an old original recipe for sweedish meatballs and fishinchicks looks close as I think most of them have nutmeg in them.I will give that one a try. Ive tried a few off of the internet but they all seem to be missing something and dont have quite that distinct taste that I remember. I have even bought meatballs and the sauce packets at Ikea which isnt bad but not quite as good as some home made ones. Their meatballs are good and not bad priced but their sauce packets are just OK and seem to be missing something in taste.

[reinhard1]

i think fishinchicks is good also. if you like her recipe great, if there is something missing just add it to it. recipes that i have never done i always started out with the way it was and then went from there. i dont think i have ever had a store bought meatball i liked. soft, muchy, and you had to have a good sauce to make them have some flavor. heck i've went half ground beef or venison and half italian or fresh polish and mixed it up with some italian bread crumbs and fried them in butter and they were just fine. lot of good cooks out here on HSO. good luck.

[fishinchicks]

I grate my nutmeg right into the bowl, so I'm sure I use a little more than the recipe calls for. To me, that is key in Scandinavian baking - freshest ingredients that you can find, and grating your own spices when possible.

[reinhard1]

now that i look back by mom always grated her nutmeg [even in noodle soup]. i'll be honest, i guess i'm lazy on that one. thanks for the important tip. amazing how your post triggered something in my mind on the missing link to my homemade chicken noodle soup. my mom always grated a little nutmeg on top of the soup in our bowls. thanks. good luck.