What’s For Dinner? – Swedish Meatballs

by Two Chums on November 22, 2019

The recipe for classic Swedish Meatballs is simple and really, really good. Make a bunch and freeze some, then on one of those busy nights leading up to the holidays you’ll have a quick and delicious home cooked meal your whole family will enjoy:-)

We double this recipe and have enough for a couple of meals. We also use gluten free breadcrumbs and gluten free flour, to make this a gluten free dish. If you are going to eat the leftovers within a few days of making them, just refrigerate until ready to serve. Otherwise, freeze half once you’ve made them until ready to use. Pull them out in the morning and they will be thawed and ready to heat by dinner. They are just as good the second time as they were the first.

Swedish Meatballs
2 tablespoons butter
1 onion chopped finely
1 lb. ground beef
1 lb. ground pork or turkey
1/2 cup stale bread crumbs or finely crushed cracker crumbs (we use gluten free)
2 egg yolks
1/4 – 1/2 teaspoon allspice
1/2 teaspoon nutmeg
salt and pepper to taste
For the gravy:
1/2 stick of butter
6 tablespoons flour (we use gluten free)
4 cups gluten free beef broth
1 cup sour cream

Saute onion in 1 tablespoon of the butter in a frying pan. Add the sauted onion to the meat. Using your hands, work in bread crumbs, egg yolks, and spices to the meat. Form meatballs using a small ice cream scoop or cookie scoop making your meatballs about the size of walnuts or golfballs. Whatever size you make them be sure they are consistent in size so that they cook evenly.

Melt the other tablespoon of butter in the frying pan. Then over medium heat, brown meatballs in batches cooking just enough meatballs, being careful not to crowd the pan as you need room to be able to easily turn them to brown on all sides.

Once you have finished cooking all the meatballs, add the 1/2 stick of butter to the frying pan. Do NOT wash the pan after you cook the meatballs as you want all the little browned bits in the bottom of the pan to season the gravy/sauce.

When the butter is melted and bubbling, add the flour and stir constantly for 1-2 minutes. Stir in the beef broth and continue stirring until the sauce is slightly thickened. Next stir in the sour cream and heat through. Return meatballs to the sauce and heat everything through. Serve immediately and garnish with chopped parsley.