Swedish Meatballs

We love IKEA’s furniture, but specifically go to the stores for the food and their Swedish meatballs. We recently sampled some of the tastiest meatballs we have ever eaten courtesy Rosita Mavis. The combination of the beef, pork and turkey, along with the thyme and nutmeg really made the little nuggets of meat really flavorful.

Following is the Swedish Meatball recipe which really was out of AARP magazine from 2004: Brought to this country by Scandinavian immigrants, Swedish meatballs were popular at the turn of the 20th century and then made a comeback in the 1950s.

Makes about 72 meatballs

  • 1 medium onion, finely chopped
  • 5 tablespoons butter, divided
  • 2 pounds ground meat (mixture of beef, pork, turkey, or veal)
  • 1 cup fine white bread crumbs
  • 1/2 cup half-and-half
  • 2 eggs, lightly beaten
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg

For the gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups light cream
  • 1 cup beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika and chopped fresh parsley

1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons
butter for about 5 minutes or until softened. Set aside to cool.

2. Combine sauteed onions with remaining meatball ingredients in large
bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch
balls.

3. In large nonstick skillet over medium heat, melt 1 tablespoon butter
and cook one third of meatballs for 8-10 minutes. Repeat twice more
until all the meatballs are browned.

4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in
flour and cook for about 1 minute. Remove skillet from heat and slowly
stir in light cream and beef broth. Return to heat and stir constantly
until mixture thickens. Add meatballs, salt, and pepper. Cook, covered,
for 5 minutes, until meatballs are cooked through. Serve with paprika
and chopped parsley.

Make-ahead tip: Meatballs can be prepared through step 3 and frozen. Make gravy just before serving.

Nutrients per serving: (1 meatball) calories 56, protein 3 g; carbohydrate 1 g; fat 4 g; fiber 0 g; cholesterol 22 mg; sodium 125 mg.

This is, of course, a recipe for a whole meal. I left out the gravy for the occasion. For the meat mixture I have done it differently almost every time: Your batch, for instance, was 1 pound of beef and 1/2 pound each of pork and turkey. Other batches I made with one third each. Ground chicken is fine, too. Veal is hard to come by in this area. They tasted fine every time.

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