Swedish Meatballs
Recipe type: Main Dish, Beef
  • 1 pound ground beef
  • ¼ pound ground veal
  • ¼ pound ground pork
  • ¼ teaspoon pepper
  • 2 teaspoon nutmeg
  • 2 teaspoon paprika
  • 2 cups bread crumbs
  • ½ cup milk
  • 1 onion (medium) (I do only about ⅓ of an onion)
  • 2 tablespoon butter
  • 2½ teaspoon salt
  • 1 teaspoon dry mustard
  • 3 beaten eggs
  • Fat left in skillet
  • ¼ teaspoon garlic
  • 5 tablespoon butter
  • 2 teaspoon tomato paste
  • 1 teaspoon beef concentrate (or bouillon cube)
  • 2 cups bouillon or beef stock
  • Optional: 1 teaspoon aromatic bitters (I’ve never used these)
  • ¼ cup butter
  • 1 cup sour cream
  1. Have meat ground together twice or mix really well. Soak bread crumbs in milk. Add meat – mix well. Mix in pepper, nutmeg, paprika, and beaten eggs.
  2. In a large frying pan, saute onions in 2 T butter until soft. Add salt and dry mustard and stir. Add onion mixture to meat mixture and mix well. Form 48 small balls. Brown meatballs in ¼ C butter. Remove balls – set aside in a 9×13 baking pan.
  3. Add garlic and 1 T butter to fat left in skillet. Blend in 4 more Tbsp. butter, tomato paste, beef concentrate, and beef stock. Stir mixture over low heat until it thickens slightly. Stir in 1 cup sour cream and a few more tablespoons of butter (yes, more butter!). Pour sauce over meatballs. Heat in moderate oven (I think baked them at 350 degrees) until hot.
This recipe improves if made one day ahead.
Recipe by This Week for Dinner at https://thisweekfordinner.com/swedish-meatballs/