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Old 01-17-2015, 02:17 PM   #1
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Swedish Meatballs, sour cream or no?

I have made it both ways, what do you think is better, I am ready to try a new swedish meatball recipe, making them tomorrow, I just ground up the pork and chuck...

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Old 01-17-2015, 04:33 PM   #2
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We like it with the sour cream. Never tried it without.
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Old 01-17-2015, 06:01 PM   #3
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Never had it with. And I'm Swedish but my grandmother who made them all the time wasn't a very good cook. Family friend Myrtle's recipe that I use doesn't have either.

But it sounds like it could be delish!
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Old 01-17-2015, 06:12 PM   #4
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IMO, yes to the sour cream gravy! I have some Swedish meatballs in the freezer from the last time I made them. I saw them the other day and decided I'm not going to have them until I make some sour cream gravy to go with them.

Here's an interesting thread from not too long ago about meatballs. The Swedish meatballs discussion starts about halfway through the thread.

ISO Good Meatball Recipe

It sounds like you already have your recipe, Cooking4to. I hope you love them. This is the recipe I followed that was posted by another member, and it was fantastic. Please let us know what recipe you use!

Swedish Meatballs (Svenska Kottbullar) Recipe - Allrecipes.com
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Old 01-17-2015, 06:27 PM   #5
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Quote:
Originally Posted by Cheryl J View Post
IMO, yes to the sour cream gravy! I have some Swedish meatballs in the freezer from the last time I made them. I saw them the other day and decided I'm not going to have them until I make some sour cream gravy to go with them.

Here's an interesting thread from not too long ago about meatballs. The Swedish meatballs discussion starts about halfway through the thread.

ISO Good Meatball Recipe

It sounds like you already have your recipe, Cooking4to. I hope you love them. This is the recipe I followed that was posted by another member, and it was fantastic. Please let us know what recipe you use!

Swedish Meatballs (Svenska Kottbullar) Recipe - Allrecipes.com
I am going to run with that one, it is different enough from what I have done in the past. I like mine but I can't say its the best I ever had, so if someone somewhere at some cookout makes them better than me, I have some room for improvement.

I do like how the meatballs come out 50/50 so I may just change that unless you think I should follow it exact? I already ground 50/50, so kind of locked into it, lol...
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Old 01-17-2015, 06:53 PM   #6
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A 50/50 mix should be fine. The crumbled bread and cream help keep them moist.
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Old 01-17-2015, 06:57 PM   #7
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A 50/50 mix should be fine. The crumbled bread and cream help keep them moist.
I will post pics and progress tomorrow... thank you Cheryl, you are a doll..
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Old 01-17-2015, 07:00 PM   #8
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I was mistaken. The recipe I use (from Cooks Illustrated) calls for heavy cream, not sour cream.
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Old 01-17-2015, 07:11 PM   #9
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I was mistaken. The recipe I use (from Cooks Illustrated) calls for heavy cream, not sour cream.
I have made it both ways, my go to way is normally with heavy cream, I am going to try the one above and see how it comes...
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Old 01-17-2015, 07:38 PM   #10
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Just to add, the recipe I posted also calls for heavy cream in the meatballs, the sour cream was just for the gravy.

Now I'm craving them again.
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