Thursday, August 13, 2009

Swedish Meatballs

What makes them Swedish? I have no idea and a google search did not yield a good answer either.

What makes them 'Swedish' to me? I grew up having these and calling them 'Swedish'. Nutmeg in the meatballs is what makes them different than any other meatball.

I prefer them served over egg noodles, but forgot to buy those, so I used bowties.


1 pound ground beef
1 egg, beaten
1/2 cup plain dry breadcrumbs
1/2 cup finely chopped onion
1 teaspoon ground nutmeg
1 tablespoon butter
1 can condensed cream of mushroom soup
1/2 cup sour cream
1 cup milk
black pepper

In a large bowl, combine meat and next 4 ingredients; mix well. Shape into 20 or 30 meatballs depending on size you like. In a large skillet, cook meatballs in butter over medium heat for about 10 minutes; turning meatballs often to brown all sides. When meatballs are cooked throughout, remove them from skillet reserving 1 tablespoon of drippings. Drain the meatballs on paper towels. Stir soup, sour cream, milk and pepper to taste into the drippings. Cook and stir until thickened. Return meatballs to pan and heat through. Serve over egg noodles.

Yield: about 4 servings

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