Saturday, June 17, 2017

Swedish Meatballs #Recipe @PegCochran & #Giveaway

On Sunday night, when we tend to have "comfort" food for dinner, I decided that Swedish meatballs would be just the ticket.  I went scrolling around the web and found this recipe on Little Spice Jar's blog.  They're called "Seriously Amazing Swedish Meatballs" and hubby declared them fantastic.  I found lots of variations on the Swedish meatball theme--some with sour cream, some without.  Some also had nutmeg while others didn't. The meatballs I've enjoyed the most have usually had sour cream and nutmeg in the sauce so I decided to try this recipe.

Ingredients:
1 small chopped onion
5 TBL butter
2 slice bread torn into small bits
3 TBL milk
1 1/4 lbs. ground beef (lean)
1 large egg
1 tsp salt & 1/2 tsp black pepper
1/4 tsp nutmeg
1/2 tsp each: allspice and garlic powder
1 TBL each: oil and worcestershire sauce
2 TBL flour
1 3/4 cups beef broth (or chicken, but beef gives better depth of flavor)
1/2 cup sour cream
2 tsps mustard

Heat 1 TBL butter over medium heat, add onions, and cook until translucent--approx. 3 to 5 minutes.  Remove to a bowl and allow to cool.

Pour the milk over the bread and press down with your fingers so bread sops up all the milk.  Let sit 5 minutes.

When onions are cool, add ground beef, bread mixture, egg, salt, pepper, nutmeg, allspice.  Mix lightly until just combined, then shape into 1 1/4 inch meatballs.



Heat 1 TBL butter along with 1 TBL oil over medium heat.  Add meatballs and cook, turning frequently, to brown and cook through.  Remove to a plate.  (Tip:  don't overcrowd the pan or the meat will steam instead of browning.  Cook in batches if necessary.)




Turn heat to low and add remaining 3 TBL butter.  Sprinkle flour over the butter and cook, stirring, until golden brown.  Slowly whisk in the beef broth.  Remove from heat and stir in sour cream until dissolved.   



Return to low heat and stir in worcestershire sauce, garlic powder and mustard.  Cook over low heat for 6 to 10 minutes until sauce thickens.  Add meatballs during remaining four minutes.




Serve over noodles or mashed potatoes.



My thought:  If you wanted to make this dish during a weeknight when you're more pressed for time, you can make the meatballs in advance.  You can even freeze them on a cookie sheet then add to a plastic storage bag or container.  Then all you have to do is brown and cook the meatballs and make the sauce.


GIVEAWAY!!!

AN RT MAGAZINE TOP PICK!!



Available for pre-order. Released on July 4!


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.
INCLUDES DELICIOUS RECIPES 

To be entered, leave a comment below: sour cream and nutmeg in your Swedish meatballs--yes or no??


Join me on my Facebook page for more fun 
and more giveaways!!

33 comments:

  1. I prefer tomato sauce or pesto sauce when it comes to meatballs, but I'd be open to the Swedish meatball serving style. EMS591@aol.com

    ReplyDelete
  2. I have an unhealthy love for creamy foods so definitely would like the sour cream and nutmeg. little lamb lst at yahoo dot com

    ReplyDelete
  3. Sour cream - yes! Nutmeg - not so sure.
    clarksrfun at gmail do com
    Wendy Clark

    ReplyDelete
  4. Sour cream, yes. Not sure on the nutmeg. I've never had them that way.
    turtle6422(at)gmail(dot)com

    ReplyDelete
  5. I like Swedish meatballs but my boyfriend can't have the dairy so I usually just make meatballs and mushrooms in beef gravy over egg noodles.
    sgiden at verizon(.)net

    ReplyDelete
  6. Not for me. I'm not a fan of either ingredient in anything, really.
    lkish77123 at gmail dot com

    ReplyDelete
  7. Yes please, they add a level of richness to the meatballs. the meatballs sound delicious. Will be trying to make them very soon.

    ReplyDelete
  8. Tomato sauce and noodles. No sour cream or nutmeg. Too creamy for me. saubleb(at)gmail(dot)com

    ReplyDelete
  9. Not appealing since I enjoy simple fare. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  10. I love Swedish Meatballs! Sour cream & nutmeg add richness & depth for this comfort food staple. I would also use this recipe with other kinds of pasta for a truly unique twist. doward1952(at)yahoo(dot)com

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete
  12. Recipe looks great. Book looks even better. Sour cream? No problem. I've used nutmeg, allspice and orange zest with success. We love to experiment with new ingredients. You win some. You loose some. Won't know till you try. Della at deepotter (at) peoplepc (dot) com

    ReplyDelete
  13. Fabulous! Yes to sour cream (or maybe Greek yogurt). I'd use a light hand with the nutmeg. It can really take over things.
    Beautiful pictures.
    libbydodd at comcast dot net

    ReplyDelete
  14. Yes to both! I haven't made Swedish meatballs in years. No reason why. Just got lazy I guess.
    patdupuy@yahoo.com

    ReplyDelete
  15. sour cream yes..definitely..nutmeg not so much..love Swedish meatballs..love to read book..
    greeneyes2755@yahoo.com

    ReplyDelete
  16. Sour Creme yes not sure nutmeg though. I needed that recipe! Thanks can't wait for the book! Donamaekutska7@gmail.com

    ReplyDelete
  17. AnonymousJune 17, 2