Swedish Meatballs

by the Editors of Publications International, Ltd.

Browse the article Swedish Meatballs

Swedish Meatballs Photo
Swedish Meatballs
Yield: Makes 5 to 6 servings
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Ingredients:
1-1/2
cups fresh bread crumbs

1
cup (1/2 pint) heavy cream

2
tablespoons butter or margarine, divided

1
small onion, chopped

1
pound ground beef

1/2
pound ground pork

3
tablespoons chopped fresh parsley, divided

1-1/2
teaspoons salt

1/4
teaspoon ground allspice

1/4
teaspoon black pepper

1
cup beef broth

1
cup sour cream

1
tablespoon all-purpose flour



 
Preparation:
1.
Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes.

2.
Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until onion is tender.

3.
Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, allspice and pepper in large bowl; mix well. Cover; refrigerate 1 hour.

4.
Pat meat mixture into 1-inch-thick square on cutting board. Cut into 36 squares. Shape each square into ball.* Melt remaining 1 tablespoon butter in same skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs; drain on paper towels.
*Meatballs can be frozen at this point. To freeze, place meatballs on cookie sheet or shallow pan; place in freezer 30 minutes to firm slightly. Remove from freezer; place in freezer food storage bag and freeze completely. To prepare, thaw meatballs in refrigerator, then proceed as directed.

5.
Drain drippings from skillet; discard. Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up any browned bits. Reduce heat to low.

6.
Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet; cook 5 minutes, stirring constantly. Do not boil. Add meatballs; cook 5 minutes more. Sprinkle with remaining 1 tablespoon parsley.


Note Serve these meatballs with mashed potatoes, boiled red potatoes or broad egg noodles.

Nutritional Information:
Serving Size: 5 to 6 servings
Sodium 1062 mg
Protein 26 g
Fiber 2 g
Carbohydrate 25 g
Cholesterol 161 mg
Saturated Fat 24 g
Total Fat 48 g
Calories from Fat 68 %
Calories 643
Dietary Exchange:
Fat 7
Meat 2
Starch 2


This recipe appears in: European