I’ve always been a meat and potatoes kinda girl. To me, gravy is often the star of the show. After all, could you eat a turkey dinner or pot roast without the gravy? No way! I’m the kind of person that loves to soak up the gravy with a fresh roll or homemade bread with butter? How about you?
My Mom used to make Swedish Meatballs when I was a kid. I come from a large family so I can see why this was a great meal to prepare. It’s fairly inexpensive and can feed quite a few people. And…it freezes well for a great make-ahead meal!
Check out my tutorial and let me know if this is something your family would like.
Here’s what you need to do!
Add 2 slices of Rye bread to the food processor and pulse it until you have fine bread crumbs. Set aside.
In a large bowl, add the beef, pork, onions, eggs, allspice, salt, pepper, broth, and bread crumbs.
Mix until thoroughly combined.
Shape into meatballs and brown in a skillet.
Turn the meatballs carefully to brown on all sides.
When the meatballs have no more pink on the outside, transfer them to a bowl and add the flour to the pan.
Whisk for about a minute.
Add the stock and whisk until blended. Add the dill, salt, and pepper. Stir until thickened.
Return the meatballs to the gravy. Cover and cook for 15 minutes.
Remove the skillet from the heat. Stir in the sour cream. Taste the gravy and add more salt, pepper, or dill if desired. Serve immediately.
2 slices Rye bread, seedless
1 lb. ground beef, 85% lean
1 lb. ground pork
1/4 cup onion, finely minced
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup unsalted beef stock
2 tablespoons vegetable oil
1/3 cup flour
3 1/2 cups unsalted beef stock
1 teaspoon dried dill weed
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup sour cream
1. Add the bread to a food processor and pulse until you have fine bread crumbs. Set aside.
2. In a large bowl, combine the beef, pork, onion, eggs, allspice, salt, pepper, stock, and bread crumbs.
3. Heat the oil in a large skillet over medium heat.
4. For each meatball, use 1/4 cup of the meatball mixture and shape into balls. Brown the meatballs in the skillet, on all sides until no longer pink on the outside.
5. Transfer the meatballs to a bowl. Set aside.
6. Add the flour to the skillet and whisk for about a minute.
7. Add the stock and whisk until blended. Add the dill, salt, and pepper. Stir until thickened.
8. Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.
9. Remove the pan from the heat. Uncover and stir in the sour cream. Taste and adjust the seasonings if desired. Serve immediately.
Cover and refrigerate the Swedish Meatballs until cooled completely. Place the meatballs and gravy in freezable containers or freezer bags. Seal, label, and freeze up to 3 months.
This recipe is linked to:
Tasty Tuesday, Foodie Friday, Fat Camp Friday, Food Trip Friday, Seasonal Saturday, Full Plate Thursday, I’m Lovin’ It Fridays, It’s a Keeper Thursday, Hunk of Meat Monday, Mouthwatering Monday, Hearth and Soul Blog Hop, The Saturday Evening Pot, Tuesday Night Supper Club, What’s Cooking Wednesday, Potluck Sunday @ Mommy’s Kitchen, Recipe Swap Sundays @ Remodelaholic