Swedish Meatballs
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Martha Stewart Living, February 2005
- Prep Time 30 minutes
- Total Time 55 minutes
- Yield Makes about 2 dozen; serves 4
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Ingredients
- 8 ounces each ground sirloin and ground pork
- 1 (about 1/2 cup) small onion, coarsely chopped in a food processor
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 3 tablespoons fine dry breadcrumbs
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 2 tablespoons dry red wine
- 2 tablespoons all-purpose flour
- 2 cups homemade or low-sodium store-bought beef stock
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Directions
- Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
- Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.
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Don't forget the lingonberries!! I love swedish meatballs with mash potatoes. Yum!
Well I made them for the super bowl, they were a hit.
Someone suggested putting the sour cream in the gravy, instead of the meat.
I made about 3 lbs, the only downside to this was going back and forth to the freezer. Hey really not a big deal.
I served them in a decorative bowl, I put toothpicks and small dishes on the side.
That's what I was wondering. Though too late for the super bowl, maybe over rice or biscuits (my southern roots showing)
I'm thinking of making them for the super bowl party this weekend, what would you suggest I serve them with, not including any kind of pasta.
So Good! During the holidays I made these for several parties and they were a hit each time. I ran out of sour cream and needed to make another batch so I used heavy cream instead and they were just as good! With the left overs I served the meatballs and sauce over good fettucini noodles and green beans--Great combination of flavors!