Swedish Meatballs: Köttbullar

Regional Recipes has the honor of being hosted by Joanne of Eats Well With Others this month. Scandinavia is the focus. Of course I had one of the most well-known recipes on my to-do list already; Swedish Meatballs; me being the Comfort Queen and all. I took advantage of the opportunity to cross them off. I feel completely comfortable calling myself an expert when it comes Italian meatballs, since I've made and eaten hundreds of them, but I've only crossed paths with a Swedish meatball once, too long ago to really remember. From what I could learn about them they are traditionally made with warm spices like allspice and nutmeg. They are usually served with mashed potatoes and Lingonberry jam. I was craving egg noodles so that's how I ate mine. I was going to buy Lingonberry Jam but it was a bit pricey at eight dollars for a small jar, so I passed on it. I wonder what it would of contributed to the dish. I suppose it's akin to the tradition of serving cranberry sauce with turkey dinner.

These are everything that comes to mind when I hear Swedish Meatball. What I love most is their spicy scent that hits your nose before you even take a bite. They are extremely soft and so tender, served on a bed of buttery egg noodles with a blanket of silky, rich gravy to tie them together. So delicious, warming, and of course, comforting. Exactly what is called for to chase the chill from my bones on a frosty October day.

Swedish Meatballs
(by Reeni)(feeds 4-5)

Meatballs:
1/2 cup Seasoned Bread Crumbs
2/3 cup Milk
3/4 pound Ground Chuck
1/2 pound Ground Pork
1/4 cup finely chopped Yellow Onion
1 Egg, beaten
1 tablespoon chopped fresh Parsley
1/2 teaspoon Cinnamon
1/2 teaspoon Salt &  1/4 teaspoon fresh cracked pepper
1/4 teaspoon Nutmeg
Butter and Vegetable oil for pan-frying
12 ounces Egg Noodles
2 tablespoons Butter(for the Noodles)

Gravy:
2 tablespoons Butter
2 tablespoons Flour
2 cups Beef Broth
1 cup Sour Cream
Pinch of Nutmeg
1 tablespoon chopped Fresh Parsley
Salt


About ten minutes before mixing the meatballs soak the bread crumbs with the milk in a small bowl.

Add the Ground Beef, Ground Pork, bread crumb mixture, onion, egg, parsley, cinnamon, salt, pepper, and nutmeg to a large bowl. Mix thoroughly and form into small balls no bigger than an inch in size. Refrigerate meatballs for a half an hour before cooking.

In a large skillet add a tablespoon or two of butter and vegetable oil. Over medium heat pan fry the meatballs in batches. Remove and set aside in a covered casserole dish to keep warm. As an alternative these can be baked on 400 degrees about 15 minutes.

Cook your noodles according to package directions.

In the same pan you fried the meatballs make the gravy. If there is a lot of grease drain leaving a tablespoon or two in the skillet. Add the butter and melt, whisk in the flour, cook for two to three minute on low. Slowly whisk in the broth, add the nutmeg. Bring to a simmer over medium-low heat and simmer for five minutes. In a small bowl temper the sour cream by slowly stirring in a tablespoon or two of the hot gravy. Slowly add to the gravy whisking well. Add the parsley and a pinch or two of salt. Bring back to a simmer. Remove from heat.

Serve over the buttered noodles with the meatballs.

Print Recipe