My Gram is one fantabulous cook! Self taught and pretty darn amazing, she is! Nothing fancy, gourmet, or frou-frou...nope, we're talkin' strictly comfort food! Stick to your ribs kinda cookin'! This is one of my family's all-time favorite recipe of hers, a bit "putzy-er" than I usually do...but well worth the effort! Hope you enjoy it!
Swedish Meatballs
2 lbs. hamburger
1 lb. fresh ground pork
1 medium onion (process in food processor until slightly watery)
1 "sleeve" onion cracker crumbs (fine crumbs...food processor works great!)
2 eggs
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp sugar
salt and pepper (to taste...just don't, you know, taste the raw hamburger! Use your best guess!)
Mix all together, form small balls (I use the smallest "Pampered Chef" cookie scoop) and brown (**see note below). Remove meatballs from pan. Save all drippings from pan and/or cookie sheet. In large frying pan, mix 2 cans cream of chicken soup along with a generous 1/2 can of water (soup can). Season gravy with a pinch of sugar, couple shakes of nutmeg and allspice, and a bit of salt and pepper to taste. Add meatballs, cook through until gravy is bubbly and slightly thinned.
Serve over or alongside (real!!) mashed potatoes. We love this meal with peas. Yummo!! Enjoy! Oh, and I'd love to hear if you love them as much as we do!
***Browning note: I prefer mine browned in a frying pan...this is the putzy part...I've found that if you drop them on a large, lightly buttered, cookie sheet and brown them in the oven on 375-400 for about 5 min, then throw them in the pan, it saves some time! They are firmer then and easier to work with! Or, if you don't care, just brown them all the way in the oven.
Swedish Meatballs
2 lbs. hamburger
1 lb. fresh ground pork
1 medium onion (process in food processor until slightly watery)
1 "sleeve" onion cracker crumbs (fine crumbs...food processor works great!)
2 eggs
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp sugar
salt and pepper (to taste...just don't, you know, taste the raw hamburger! Use your best guess!)
Mix all together, form small balls (I use the smallest "Pampered Chef" cookie scoop) and brown (**see note below). Remove meatballs from pan. Save all drippings from pan and/or cookie sheet. In large frying pan, mix 2 cans cream of chicken soup along with a generous 1/2 can of water (soup can). Season gravy with a pinch of sugar, couple shakes of nutmeg and allspice, and a bit of salt and pepper to taste. Add meatballs, cook through until gravy is bubbly and slightly thinned.
Serve over or alongside (real!!) mashed potatoes. We love this meal with peas. Yummo!! Enjoy! Oh, and I'd love to hear if you love them as much as we do!
***Browning note: I prefer mine browned in a frying pan...this is the putzy part...I've found that if you drop them on a large, lightly buttered, cookie sheet and brown them in the oven on 375-400 for about 5 min, then throw them in the pan, it saves some time! They are firmer then and easier to work with! Or, if you don't care, just brown them all the way in the oven.
My husband only ever gets the Swedish meatballs from Ikea, so I am sure he would appreciate me trying this recipe out!
ReplyDeleteI love Swedish meatballs, I will try your recipe. Thanks for sharing!
ReplyDeleteOh!!! They sound really good. I'm going to try them.
ReplyDeleteYummmm! I am definitely going to try these. We usually think of having meatballs with spaghetti or on sandwiches. This will be a fun change. I really like the cooking them in the oven idea. My Mom just got a contraption that you can use to cook the meatballs on the grill. She really liked how they turned out.
ReplyDeleteHeather-blog hopping
ps: thanks for the tip on not eating the raw meat! hee hee!