When it comes to meatballs, we normally give that credit to the Italians. Spaghetti and meatballs are famous and popular worldwide and we never think of meatballs belonging to any other cuisine. However, there’s one other type of meatball that we don’t hear a lot about and that’s from Sweden: “Swedish Meatballs” are their version of what the Italians are famous for! And that’s the recipe I’m passing along.
These meatballs would be a good change from the Italian version. Serve these with noodles and you’ll have a special dish that’s even good enough for company. This recipe makes a large amount, serving about eight, so whenever you have company, you may want to keep this recipe on standby.
Though the recipe contains a large number of ingredients, this is not really a difficult recipe to make. You combine the meatball ingredients and brown them. They go into a deep Dutch oven or a similar pot. Two types of canned soup are mixed with water and poured over the meatballs. From the pan drippings, you make a cream gravy. That goes over the meatballs as the final step. The pot is covered and it bakes for 1-1/2 hours. Then, you’ll have a flavorful and different meatball to go with some noodles. This is also good over rice or mashed potatoes.
You’ll see that the recipe calls for ground pork. This can be found in the meat department of most any grocery. Make sure not to confuse this with sausage, as this is, of course, pork combined with seasonings. You’ll also see that it calls for ground round steak. This goes well in the meatballs in that there’s not a lot of fat in this meat.
A good salad would go well with this special dish and I gave a recipe for a “Seven-Layer Salad” a while back. To get this recipe, follow this link:
Whenever you’d like a change from Italian meatballs, give credits to the Swedes for developing this tasty offering!
- 1 large onion
- 1 tablespoon vegetable oil
- 1 large potato, peeled, cooked and mashed
- 1-1/2 lbs. ground round steak
- 1/2 lb. ground pork
- 2 eggs
- 1 cup cracker crumbs
- 3/4 cup evaporated milk
- 1 tablespoon Worcestershire sauce
- 1/2-3/4 teaspoon salt
- a dash of pepper
- 1 cup all-purpose flour
- 2-4 tablespoons vegetable oil
- 1 can cream of onion soup
- 1 can cream of mushroom soup
- 2-3 tablespoons all-purpose flour
- 1 cup milk
Preheat the oven to 325 degrees. In a large skillet, heat the 1 tablespoon of oil. Saute the onion until transparent and set aside. Combine potato, both meats, sauteed onions, eggs, cracker crumbs, milk, Worcestershire, salt and pepper. Mix well. Form into balls slightly smaller than a golf ball. Heat the 2-4 tablespoons of vegetable oil in a large skillet (if using a non-stick skillet, the lesser amount of oil can be used). Place 1 cup flour in a shallow dish. Roll the meatballs in the flour and brown in the hot oil, turning to brown evenly. As the meatballs finish browning, place in a large Dutch oven or deep pot. Continue browning the meatballs, adding additional oil, if needed. When all the meatballs are in the pot, combine both soups with 1 can of water. Pour this over the meatballs. To the drippings in the skillet, add 2-3 tablespoons flour with the milk. Cook until thick and smooth. Pour over the meatballs. Cover the pot and bake for 1 hour and 15 minutes. Serve over noodles. Yield: about 8 servings.