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.

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.



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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!!


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

  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

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

  4. Sour cream, yes. Not sure on the nutmeg. I've never had them that way.

  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

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

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

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

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

  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

  11. This comment has been removed by the author.

  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

  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

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

  15. sour cream yes..definitely..nutmeg not so Swedish to read book..

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

  17. Yes I like both sour cream and nutmeg. The nutmeg makes it taste more authentic and gives it a nice flavor boost.
    marypopmom (at) yahoo (dot) com

  18. I love Swedish meatballs. I have to admit that I have never used nutmeg but I will certainly give it a try. Being slightly on the lazy side I will use IKEA's frozen Swedish meatballs. But everything else will be from the recipe.

  19. So this is something I have not made and looks delicious. Thank you. Marilyn

  20. Yes to both.

    jtcgc at yahoo dot com

  21. Nutmeg and sour cream are both a must for Swedish meatballs.

  22. Those look delicious. Yes on the sour cream and nutmeg. Thank you so much for the chance to win!

  23. Sour cream yes, nutmeg, I don't think so.
    eswright18 at gmail dot com

  24. I was born in Milwaukee, Wisconsin. Sour Cream??? In EVERYTHING!!! Nutmeg is a secret ingredient to many excellent YES!!!

  25. Definitely sour cream, I'm not sure about the nutmeg. Lookingforward to reading "Sowed to Death".

  26. Sure, both are fine! Although I prefer cream cheese to sour cream!
    digicats {at} sbcglobal {dot} net

  27. Looks really good, I think I'll try it with the sour cream and noodles. Reminds me of my Mom's Danish meatballs made with mushroom gravy and boiled potatoes.

  28. Absolutely sour cream and nutmeg. Nutmeg is the secret ingredient.

  29. Thumbs up for the sour cream!! lindaherold999(at)gmail(dot)com

  30. I would use the nutmeg lightly as it can overtake flavoring easily. Sour cream, a definite yes, please. Plain yogurt would probably be okay to use. I make a version of this and serve over mashed potatoes. cristinaalaska(at)gmail(dot)com

  31. That looks absolutely delicious! I will definitely have to make that sometime. Yummy!

    jackielizn at gmail dot com