Swedish Meatballs

Good morning, how is your week starting out? I am enjoying the beautiful fall weather, the bit of chill in the air, the crunching leaves and of course all of the decorations.

As I mentioned on Friday I love comfort food. One of my favorites is Swedish Meatballs and egg noodles. This recipe is one that I make frequently in the cooler months because it is easy and delicious. 

Swedish Meatballs

2 Tablespoons olive oil, divided

1 medium onion, diced

1lb. ground beef

1lb. ground pork

1/2 cup plain bread crumbs

2 eggs

1/4 tsp. allspice

1/4 tsp. nutmeg

3 Tablespoons butter

1/3 cup flour

4 cups of beef broth

3/4 cup sour cream

1 teaspoon soy sauce

ground pepper 

In a cast iron skillet heat one tablespoon of olive oil, the add chopped onions, cook until translucent. Cool and put in large bowl along with the pork, beef, bread crumbs, eggs, allspice and nutmeg. Mix well and then shape into 24 meatballs, set aside. 

In a cast iron skillet heat 1 tablespoon olive oil, then brown meatballs in batches on all sides. Then set aside. Once meatballs are all browned add butter to pan and melt, then add the flour and whack for 2 minutes. SLOWLY, add the beef broth until incorporated and sauce thickens. Then add the sour cream and mix well. Add soy sauce and ground pepper to taste. Add the meatballs back to the pan and simmer for 25 minutes or until cooke through. Serve over potatoes, or egg noodles.

NOTE: I have also made this recipe by baking the meatballs and then adding them to the sauce. You can make them either way. And if 24 meatballs is too many, you can always freeze them before you cook them. 

This recipe couldn’t get any easier and is the perfect meal on a cool day. The meatballs are also  great to serve as appetizers at your holiday parties. 

Are you a fan of Swedish Meatballs Do you have a recipe for them that you make often? Or do you simply eat them out? 

I hope that you stay warm and safe from the flooding. Have a great day!

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