Swedish Meatballs

I know you have just finished with a crazy cooking weekend but this is such a great comfort food, I know it will be worth the work.

This is a family favorite of Roger’s family.  Swedish Meatballs were his dad’s favorite and this recipe is from Tracy, Roger’s sister. We had fun making these a few weeks ago and they turned out so good!!!



3 lbs ground beef

1 lb ground pork

1 slice old/hard bread

1 cup unseasoned bread crumbs

1 egg

1 cup finely chopped onions

3T dark brown sugar

1t freshly ground nutmeg

½ t allspice

4t salt

2 leaves fresh chopped sage

2 sprigs thyme

1-2T fresh chopped parsley

½ cup heavy cream

Makes 100 “ping pong” sized meatballs

Cook them at 375 for 25 minutes (save the juice and use in your sauce)



1 cup milk

½ of a large onion left together

½ t ground ginger

1t nutmeg

cloves (optional)

1 leaf sage

Sprig of thyme

3 cups chicken broth

6T butter

6-8T flour

To be added to gravy after you have removed from heat:

1 cup sour cream or ½ cup sour cream and ½ cup greek yogurt

2T chopped parsley

1T lemon juice

Add milk to saucepan along with ginger, nutmeg, ½ onion in one piece, (if you are using cloves, stick them in the onion), sage and thyme. Simmer until onion becomes almost soft. Remove from heat and strain, return liquid to the pan and add butter. Simmer until butter is melted, then while stirring, continue to add flour to make a roux. Cook the roux over low heat stirring continually until light golden brown. Add a TBSP of white wine and while stirring add enough broth to desired consistency.

1 cup sautéed mushrooms (in 3T butter) and sprinkle on top





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