Swedish Meatballs



  • 1 pound ground beef
  • 1 pound ground pork
  • ½ medium onion, small dice
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 egg
  • ½ cup bread crumbs
  • 1 tablespoon parmesan cheese
  • ¼ teaspoon each: salt, pepper, oregano, basil, parsley
  • 1/8 teaspoon hot paprika


  • 1 cup water
  • 1 teaspoon beef bouillon
  • 1 tablespoon flour
  • 1 heaping tablespoon sour cream


  1. Combine all meatball ingredients with hands in a large bowl.
  2. Form into balls slightly smaller than the size of a ping-pong ball.
  3. In an oven-safe pan (no plastic handles!), fry meatballs in olive oil over medium-high heat until browned.
  4. Place pan in a 350ºF oven about 15-20 minutes or until the meatballs are cooked through.
  5. To make the sauce, remove pan from oven and use tongs to set aside the meatballs in a bowl or plate. Reserve fat and juices left in the pan.
  6. To the pan, add 1 cup water with bouillon and flour, stirring immediately so that flour does not clump.
  7. Stir mixture occasionally over medium heat until the sauce thickens, approximately 10 minutes.
  8. Add sour cream and stir until combined.
  9. Return the meatballs to the pan with the sauce, stirring gently to coat. Keep on medium heat until meatballs are entirely coated and sauce thickens greater.
  10. Serve with mashed potatoes and lingonberry sauce.

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