Originally Posted by Addie
Aside from the standard Italian meatball, my favorite is Swedish meatballs. Served with rice and I am one happy camper.
Now that you mentioned it...here's how we make Swedish meatballs:
1/2 c finely chopped onion
1 T butter
About 1 c mashed potatoes (about 1 large potato)
3 T crushed unsalted Saltine crackers (or white bread or oatmeal)
1 lb ground beef
1/2 lb ground pork
1/3 c heavy cream
1 T chopped fresh parsley
1/2 tsp nutmeg
1/8 tsp ground cardamon
Pan drippings (if you cook the meatballs in the oven, use beef stock)
3/4 c cream (heavy, 1/2 and 1/2, or sour cream)
1 T flour
2-3 T lingonberry sauce
1. Melt butter in pan, saute the onion for about 5 minutes.
2. Combine all the ingredients in a bowl and mix until well blended.
3. Shape into 1" meatballs.
4. Dredge meatballs in flour seasoned with ground pepper and a little nutmeg and a bit more ground cardamon.
5. Brown in oil--shake pan so that the meatballs brown on all sides--you want them done, it takes about 10-15 minutes (I cook them in the oven on a cookie sheet covered with parchment paper)
6. To make gravy, take pan drippings, add about 3/4 c cream or sour cream (I've used evaporated milk when I've wanted to freeze them with gravy), and 1 T flour (I make a roux using butter, beef stock, and 1 T flour. I usually add sour cream right at the end, some nutmeg, cardamon, and about 2-3 T lingonberry sauce and pepper when I brown the meatballs in the oven).
7.Pour the hot sauce over the meatballs (or drop the meatballs into the sauce).
Serve over potatoes, rice, or egg noodles, garnish with more chopped parsley. We usually eat them over egg noodles. My grandma used to make a huge batch in oven roaster at Christmas time...they were so good served with a side of lingonberry sauce...