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I’ve always been a meat and potatoes kinda girl. To me, gravy is often the star of the show. After all, could you eat a turkey dinner or pot roast without the gravy? No way! I’m the kind of person that loves to soak up the gravy with a fresh roll or homemade bread with butter? How about you?
My Mom used to make Swedish Meatballs when I was a kid. I come from a large family so I can see why this was a great meal to prepare. It’s fairly inexpensive and can feed quite a few people. And…it freezes well for a great make-ahead meal!
Check out my tutorial and let me know if this is something your family would like.
Here’s what you need to do!
Add 2 slices of Rye bread to the food processor and pulse it until you have fine bread crumbs. Set aside.
In a large bowl, add the beef, pork, onions, eggs, allspice, salt, pepper, broth, and bread crumbs.
Mix until thoroughly combined.
Shape into meatballs and brown in a skillet.
Turn the meatballs carefully to brown on all sides.
When the meatballs have no more pink on the outside, transfer them to a bowl and add the flour to the pan.
Whisk for about a minute.
Add the stock and whisk until blended. Add the dill, salt, and pepper. Stir until thickened.
Return the meatballs to the gravy. Cover and cook for 15 minutes.
Remove the skillet from the heat. Stir in the sour cream. Taste the gravy and add more salt, pepper, or dill if desired. Serve immediately.
Swedish Meatballs
Meatballs
2 slices Rye bread, seedless
1 lb. ground beef, 85% lean
1 lb. ground pork
1/4 cup onion, finely minced
2 eggs
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup unsalted beef stock
2 tablespoons vegetable oil
Gravy
1/3 cup flour
3 1/2 cups unsalted beef stock
1 teaspoon dried dill weed
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup sour cream
Directions
1. Add the bread to a food processor and pulse until you have fine bread crumbs. Set aside.
2. In a large bowl, combine the beef, pork, onion, eggs, allspice, salt, pepper, stock, and bread crumbs.
3. Heat the oil in a large skillet over medium heat.
4. For each meatball, use 1/4 cup of the meatball mixture and shape into balls. Brown the meatballs in the skillet, on all sides until no longer pink on the outside.
5. Transfer the meatballs to a bowl. Set aside.
6. Add the flour to the skillet and whisk for about a minute.
7. Add the stock and whisk until blended. Add the dill, salt, and pepper. Stir until thickened.
8. Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.
9. Remove the pan from the heat. Uncover and stir in the sour cream. Taste and adjust the seasonings if desired. Serve immediately.
Serves: 5
To freeze:
Cover and refrigerate the Swedish Meatballs until cooled completely. Place the meatballs and gravy in freezable containers or freezer bags. Seal, label, and freeze up to 3 months.
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Interesting to see how many ways one can do meatballs. It’s a little bit like spaghetti sauce: it tastes different in every family. Anyway, something I like much with meatballs is lingonberry jam. Do you eat that as well sometimes? About the spices allspice is very much connected with Christmas, so during the rest of the year it’s usually excluded. It’s very tasty though.
I like the way the pictures are showing all steps how to do the meatballs. Hope many tries them.
Hi Katharina!
I’m so glad you made a comment. I was wondering how different this recipe is compared to real authentic Swedish Meatballs in Sweden. :)
Swedish meatballs are a comfort meal for me. It was a special Sunday supper when I grew up. Lovely!
Kristi
Oh yes, gravy, bring on the gravy, bathe my meals in gravy, heck, bathe me in gravy, see if I care. Thanks for bringing the good stuff to the Hearth and Soul hop.
That look so yummy! My friend absolutely loves Ikea’s meatballs, I can now try to make them ;)
My family background is half-Swedish, so when I saw this on the blog hop, I wanted to see! Thank you for the tutorial. They look delicious. I will definitely be trying this recipe.
These sound wonderful…I love the idea of having gravy with them! Guess I always associate meatballs with spaghetti!
Hi Jane,
It is good to see you today. I just love your recipe for Swedish Meatballs. They just look delicious. Thank you so much for sharing with Full Plate Thursday and please come back!
wow thanks for sharing the recipe =)
Wow, those look amazing and I am going to make them for my family. This is a great idea
P.S. I am having a giveaway on my blog, the cutest and most practical diaper bag you have ever seen!
I just got home from IKEA and already you’re making me want to head back there for dinner. Great recipe!
I’m 52 and have been searching since 1976 for the ‘swedish’ meatballs from my youth (I’m Southern, not Swedish)… this sound delicious and I will try soon.
My question: Your recipe calls for rye bread which I’m sure is a ‘secret ingredient’ and should not be sub’ed. So, do you or readers have suggestions for the leftover rye bread, as I would be buying it only for your recipe? All that comes to my mind is Ruben sandwiches.
I wish I had some ideas for you. But we usually use the rest of the rye bread to make sandwiches for lunch. Try doing a “rye bread” ingredient search on Allrecipes.com or a similar site. That may give you some ideas. Thanks for your comment! I hope you like the recipe!
that looks yummy and easy enough to make=)
here’s my entry:
http://www.domestic-cherry.com/2011/03/maginhawa-strip-carbo-loading-at-ted-ps/
That was ohh-so-good Jane!Such a simple yet sumptuous dish!
Found you thru the Hearth and Soul Blog hop and came visiting by:)I have an event that is centered around bread on my blog space…do join me sometime at my space and check out my event!
Cheers!
Wit,wok&wisdom
This brings back happy memories. My mom used to make these on Sundays for supper. They were a family favorite. Wonderful!
Kristi
What are your best suggestions for reheating frozen meatballs, stove top or oven?
I usually defrost them in the microwave and then heat them in the microwave. If that’s not possible, let it thaw out in the refrigerator for one day and reheat on the stove or oven (covered).
Just tried this recipe, loved it!
I toasted the rye bread first because I don’t own a food processor.
(made it crumb easier)
Glad you enjoyed it, Renee! :)
I’ve recently started a blog, the info a person provide on this site has helped me tremendously. Thanks to all of your time & work.
I’m confused for the freezing instructions. Do you add the sour cream into the gravy before freezing or is that done after it has been frozen and thawed? I’m guessing that you would freeze after step 9 after the dish has cooled. Thanks.
You can add the sour cream before or after you freeze it. It is probably better if you add it to the gravy when you reheat it after thawing.
Quick question - do have a recipe for the ligonberry sauce that usually is served with the Swedish meatballs?
I’m sorry Michelle. I don’t have a recipe for ligonberry sauce.