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.
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To be entered, leave a comment below: sour cream and nutmeg in your Swedish meatballs--yes or no??
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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
ReplyDeleteI have an unhealthy love for creamy foods so definitely would like the sour cream and nutmeg. little lamb lst at yahoo dot com
ReplyDeleteSour cream - yes! Nutmeg - not so sure.
ReplyDeleteclarksrfun at gmail do com
Wendy Clark
Sour cream, yes. Not sure on the nutmeg. I've never had them that way.
ReplyDeleteturtle6422(at)gmail(dot)com
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.
ReplyDeletesgiden at verizon(.)net
Not for me. I'm not a fan of either ingredient in anything, really.
ReplyDeletelkish77123 at gmail dot com
Yes please, they add a level of richness to the meatballs. the meatballs sound delicious. Will be trying to make them very soon.
ReplyDeleteTomato sauce and noodles. No sour cream or nutmeg. Too creamy for me. saubleb(at)gmail(dot)com
ReplyDeleteNot appealing since I enjoy simple fare. elliotbencan(at)hotmail(dot)com
ReplyDeleteI 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
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteRecipe 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
ReplyDeleteFabulous! Yes to sour cream (or maybe Greek yogurt). I'd use a light hand with the nutmeg. It can really take over things.
ReplyDeleteBeautiful pictures.
libbydodd at comcast dot net
Yes to both! I haven't made Swedish meatballs in years. No reason why. Just got lazy I guess.
ReplyDeletepatdupuy@yahoo.com
sour cream yes..definitely..nutmeg not so much..love Swedish meatballs..love to read book..
ReplyDeletegreeneyes2755@yahoo.com
Yes to both.
ReplyDeleteSour Creme yes not sure nutmeg though. I needed that recipe! Thanks can't wait for the book! Donamaekutska7@gmail.com
ReplyDeleteYes I like both sour cream and nutmeg. The nutmeg makes it taste more authentic and gives it a nice flavor boost.
ReplyDeletemarypopmom (at) yahoo (dot) com
Maryann
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.
ReplyDeleteSo this is something I have not made and looks delicious. Thank you. Marilyn ewatvess@yahoo.com
ReplyDeleteYes to both.
ReplyDeletejtcgc at yahoo dot com
Nutmeg and sour cream are both a must for Swedish meatballs.
ReplyDeletesuefarrell.farrell@gmail.com
Those look delicious. Yes on the sour cream and nutmeg. Thank you so much for the chance to win!
ReplyDeletemagicgirl2357@yahoo.com
Sour cream yes, nutmeg, I don't think so.
ReplyDeleteeswright18 at gmail dot com
I was born in Milwaukee, Wisconsin. Sour Cream??? In EVERYTHING!!! Nutmeg is a secret ingredient to many excellent recipes...so YES!!!
ReplyDeleteDefinitely sour cream, I'm not sure about the nutmeg. Lookingforward to reading "Sowed to Death".
ReplyDeletediannekc8(at)gmail(dot)com
Sure, both are fine! Although I prefer cream cheese to sour cream!
ReplyDeletedigicats {at} sbcglobal {dot} net
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.
ReplyDeleteAbsolutely sour cream and nutmeg. Nutmeg is the secret ingredient.
ReplyDeleteThumbs up for the sour cream!! lindaherold999(at)gmail(dot)com
ReplyDeleteSounds good to me.
ReplyDeleteI 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
ReplyDeleteThat looks absolutely delicious! I will definitely have to make that sometime. Yummy!
ReplyDeletejackielizn at gmail dot com