Sometimes, amidst all the crazy new recipes I try, it’s nice to throw in some comfort food. In my house, those comfort recipes include chicken enchiladas, spaghetti, chicken fingers and beef stroganoff. Swedish meatballs are, in a way, like a combination of spaghetti and stroganoff. Can’t see it? Well, in my convoluted way of thinking, on one hand you have pasta, red sauce and meatballs for the spaghetti and on the other you have a creamy sauce, beef and noodles for the stroganoff. Take the meatball idea from one and throw it in with a type of creamy sauce and noodles from the other and what have you got? Yup. Swedish meatballs.
1. Info for Swedish Meatballs
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Swedish Meatballs
- 2 eggs
- 1 cup dry bread crumbs
- 2 tsp salt
- 1 tsp dill weed
- 2 tsp onion powder
- 2 pounds ground beef
- 2 14 ounce cans beef broth
- 1 pint heavy cream (I used 1 can evaporated milk and a half-pint of cream)
- 1 tsp salt
- In a large mixing bowl, combine all of the meatball ingredients and, if it doesn’t gross you out, mix together with your hands (otherwise, use a big spoon).
- Form into meatballs and bake on a jelly roll pan.
- Bake 350 degrees for 40 minutes or until done.
- (Note: I used about ⅔ of this mixture to feed 8 and froze the rest of the meatballs for another day – I am thinking a barley meatball soup).
- For sauce, melt butter in a Dutch oven.
- Stir in flour to form a smooth paste.
- Gradually stir in broth; bring to a boil stirring constantly to keep smooth.
- Reduce heat; stir in cream/evaporated milk, nutmeg, salt and pepper.
- Cook and stir another 10 minutes.
- Add meatballs to sauce, heat through and serve over egg noodles.
- Garnish with dill or parsley as desired.