Someone a while back asked for my Swedish Meatballs recipe. This isn’t taken from an authentic Swedish cookbook, nor was it passed down from the trusty Swedish Oma (which would be Far Mor), but it’s good. So Lena, no jive on “it’s not real.” The recipe comes from one of my favorite cookbooks. A Flash in the Pan by Brooke Dojny & Melanie Barnard.
1 1/4 pound ground sirloin(the recipe calls for veal, but we don’t eat veal in this house)
1/2 cup fresh white bread crumbs
1/2 cup finely chopped onion
1 large egg
2 T minced fresh dill (Rosemary works well too, which I have plenty of)
3/4 t salt
1/2 t fresh ground pepper
2 T butter(I never said this was lo-cal)
1 C chicken broth
2/3 cup heavy cream (see)
In a large bowl, combine the beef, bread crumbs, onion, egg, half the dill, salt and pepper. Use your fingers to blend lightly but thoroughly (I use my kitchen aid with the paddle attachment to lessen the amount of raw beef I have to actually touch). Shape into 16-20 one inch meatballs (I scoop mine with an ice cream scoop and shape them in one hand. That way only one hand has to touch the raw beef*).
In a large skillet, heat the butter (I use Grapeseed Oil, I’m allergic to olive oil). Add the meatballs and cook over medium heat, turning frequently, until lightly browned all over and no longer pink, about 10 minutes.
Push the meatballs to one side of the pan and add the chicken broth. Raise the heat to high and cook, stirring up any browned bits, until reduced by about half, 2-3 minutes. Push the meatballs back toward the center of the pan. Add the cream and remaining dill and continue to boil until the sauce is slightly reduced and thickened, another 2 minutes or so. Season to taste with salt and pepper. Serve over twisty egg noodles, although it goes well with mashed potatoes for even more ass widening goodness.
*touching raw beef gives me the heebee-jeebees
Yum. Thank you.
No complaints from my end. Like most Swedish kids of my generation, our meatballs come in a box from “Mamma Scan” or like now, in a bag from IKEA 🙂
Yum is right….and how do you live being allergic to Olive Oil…everyone uses it…UGH
Sounds delicious…. adding to my list of recipes to try…. if I ever get to them.
Glad I’m not the only one with raw meat issues. Hate touching it – wash my hand compulsively.
I’ve never cooked with Grapeseed Oil – I use it when I make salad dressings all of the time.
Sounds yummy…might try it if I feel the need for some extra ass widening goodness.
Sounds very tasty! I think it’ll show up on next week’s menu, especially as I’ll be picking up egg noodles for chicken noodle soup. Although I’ll need to find a cream substitute… has anyone tried using pureed tofu or 2/3 c rice/soy milk mixed with 1/3 c olive oil or dairy-free margarine? The other dairy-free heavy cream substitute was coconut milk, which doesn’t sound very tasty for this recipe. Any help would be appreciated!