Swedish Meatballs – the mother of all meatballs. You don’t get any better meatballs than these puppies.
One of my favorite stores to shop at lately has been Ikea and I admit every time we go there we stop and eat, whether it’s for breakfast, or the Swedish meatballs. I am not one to ever turn down meatballs, and it’s not that the meatballs at Ikea are so good, it’s more the fact that they are so cheap. I always love a good deal.
But I am not a meatball virgin. I can make a mean meatball myself and you can find a few meatball recipes right here on my blog. But what I was lacking in my collection of recipes is the mother of all meatballs, the Swedish meatballs. I made that right now, so we are good.
You know meatballs are not hard to make at all, the only time consuming part is the shaping of the meatballs. But don’t be afraid to make them. The only difference withÂ Swedish meatballs is that they are served with a gravy alongside mashed potatoes with lingonberry jam. I was never a fan of any jam with my main dishes, I know what you’re thinking, but I don’t even have cranberry sauce with turkey at Thanksgiving. I’m just weird sometimes, I know.
I tried something different with these meatballs, I mixed ground chicken and ground beef together. Traditionally Swedish meatballs are made with pork and beef, but chicken and beef worked too. The meatballs were very tender, even though they may have been a bit leaner from the ground chicken. What am I talking about, you fry these meatballs, so there isn’t anything lean about them. However, if you did want to stay healthy you could bake them as well, I have baked meatballs many times and they are just great. As a matter of fact, now that I think about it, these would have been great baked, because you add them to the gravy later on and cook them in the gravy for a while, so they would still be super moist.
- 1 lb ground chicken
- 1 lb ground beef
- 2 slices white bread
- ¼ cup milk
- 2 egg yolks
- 1 medium onion, chopped
- 2 tbsp butter
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- salt and pepper to taste
- vegetable oil for frying meatballs
- 4 cups of chicken or beef broth
- ¾ cup sour cream
- 6 tbsp butter
- ⅓ cup all purpose flour
- salt and pepper to taste
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- Melt the butter in a skillet, add the onions and a bit of salt, and saute them just until onion is soft.
- In a bigger bowl, add the ground chicken, ground beef, onions, bread, egg yolks, salt, pepper, nutmeg and allspice. Mix it well using a fork or your hands.
- In a skillet heat some vegetable oil. Shape meat mixture into 1 inch meatballs and fry until golden all around, about 7 minutes. Repeat with all meatballs.
- In a clean skillet, melt the 6 tbsp of butter. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Add sour cream and whisk. Cook the gravy until it starts boiling then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don't stick to bottom of pan.
- Garnish with parsley. Serve warm.