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Swedish Meatballs

  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 Cup (16 tbs)
  Butter 2 Tablespoon, divided
  Onion 1 Small, chopped
  Ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Chopped parsley 3 Tablespoon, divided (fresh)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Beef broth 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Sour cream 1 Cup (16 tbs)

Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in large skillet over medium heat. Add onion. Cook and stir 5 minutes or until onion is tender. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, pepper and allspice in large bowl; mix well. Cover; refrigerate 1 hour.
Pat meat mixture into 1-inch-thick square on cutting board. Cut into 36 squares. Shape each square into a ball. Melt remaining 1 tablespoon butter in large skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs from skillet; drain on paper towels.
Drain drippings from skillet; discard. Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up any browned bits. Reduce heat to low.
Combine flour and sour cream in small bowl until smooth; mix well. Stir sour cream mixture into skillet. Cook 5 minutes, stirring constantly. Do not boil. Add meatballs. Cook 5 minutes more. Sprinkle with remaining 1 tablespoon parsley. Garnish as desired.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

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