Swedish meatballs

Swedish meatballs can be served with a variety of sauces. Lingonberry sauce was mentioned specifically in this recipe. Here's a link to a lingonberry sauce recipe: http://www.food.com/recipe/swedish-lingonberry-sauce-229893

Sides to pair with the meatballs include noodles, potato wedges, sauteed vegetables, rice, or with a variety of other sides or even just ketchup. This recipe serves them up with a basic cream sauce.

  • 1 tbsp butter

  • 4 tbsp chopped onion

  • 1 large boiled Russet potato

  • 3 tbsp dried bread crumbs

  • 1 egg

  • 2 tbsp butter

  • 1 lb ground beef

  • 1/3 C heavy cream

  • 3/4 C light cream

  • 1 tsp salt

  • 1 tbsp chopped parsley

  • 2 tbsp flour

1. Chop the onion and parsley.

2. Wash the potato. Peel the potato and cut it into chunks. Boil the potato in a pot over medium-high heat until a fork inserts smoothly into the potato pieces. Place the potato pieces in a container and mash them with a fork or masher. Set aside.

3. Heat one tablespoon of butter in a skillet over medium-high heat. Fry the onion until soft.

4. In a bowl combine the onion, potatoes, bread crumbs, hamburger beef, heavy cream, salt, egg, and parsley. Knead thoroughly. Shape the meat mix into balls.

5. Place the balls on a baking sheet. Cover the balls and chill for one hour.

6. Place the 2 tablespoons of butter in a skillet and warm over medium-high heat. Fry the meatballs in the butter for 8 to 10 minutes. Stir and turn over the meatballs regularly. The meatballs will generate more grease.

7. Pour off the excess fat, leaving a small amount. Stir the one tablespoon of flour into the remnant, forming a paste.

8. Quickly stir in the light cream. Heat stirring frequently for 2 or 3 minutes or until the sauce is thick and smooth.

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swedish meatballs