Swedish Meatballs

​One of Jacques favorite lunch meals is Swedish Meatballs. I think the first time I ever had them was at Ikea (Conshohocken, PA) which was a shopping tradition.

Meatball Ingredients:

• 1/3 Cup Milk
• 1/2 Cup Panko Breadcrumbs
• 1/4 Cup Parmesan Cheese
• 1/2 Cup Yellow Onion (finely diced)
• 2 Garlic Cloves (minced)
• 3/4 lb Ground Beef (80% lean)
• 1/2 lb Ground Pork
• 1 Large Egg (beaten)
• 2 TBSP Olive Oil (divided)
• 1/4 TSP Allspice
• 1/4 TSP Nutmeg
• 1/4 TSP Oregano
• 1/4 TSP Pepper
• 1 TSP Salt

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Swedish Sauce Ingredients:

• 1 Chicken Bouillon Cube
• 2 Cups Beef Broth
• 1/2 Cup Sour Cream (room temperature)
• 4 TBSP Butter
• 4 TBSP Flour
• 1 TSP Dijon Mustard
• 1 TSP Parsley (dried)
• 2 TSP Worcestershire Sauce

Instructions:​

With the exception to the olive oil, place all the meatball ingredients into a bowl and mix well. Make small 1′ meatballs, place on a plate and refrigerate for at least 30 minutes or overnight.

Cook meatballs in batches with 1 TBSP of olive oil over medium heat. Remove from heat and set aside.

In a small bowl, add beef broth, chicken bouillon cube,  dijon mustard, parsley, Worcestershire Sauce and mix well. Set aside.

Once all meatballs are cooked and removed from the skillet. Melt butter over medium heat while scraping the bottom, incorporate flour and cook for 2 minutes until brown. Carefully, add beef broth mixture. Bring to a boil and then to a simmer. Fold in sour cream. Add meatballs and simmer on low heat for an additional 15 minutes. Cook egg noodles to packaging instructions. Serve hot over egg noodles.

Tips:

• Combinations of ground beef, pork and/or veal works well.
• Leftovers last 2 -3 months in the freezer. 
• Leftovers last 2 -4 days refrigerated.
• Low fat sour cream may curdle so only use full fat.
• Meatball mixture compliments mashed potatoes or white rice. Given the choice, we prefer egg noodles.
• Raw meatballs may last 1 – 4 days refrigerated.
• Reheating at high temperatures may break the sauce.
• You may substitute Chicken Bouillon Cube for Beef Bouillon Cube.
• You may substitute Sour Cream with Heavy Cream.