Swedish Meatballs

Posted by ljmacphee on April 10, 2007 under Dinner, Side Dishes |

These meatballs have a beef gravy and are served over egg noodles. It is a nice change of pace and just as easy as the Italian meatballs you are probably used to having. The meatballs make a good appetizer served on a platter with toothpicks, or left in the crock pot.

Preheat oven to 350′F

1 lb lean ground beef
1/2 cup of diced onion
1 egg
1 cup heavy cream
1/4 cup chopped fresh parsley
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1.5 teaspoons dill

Mix all of the above ingredients in a large bowl
Add enough bread crumbs (1 to 1.5 cups) so that
The mix is just firm enough to form meatballs

Place the meatballs in a large pan oiled pan and roll
Them around to get them coated with oil
Bake 30 minutes, turning the meatballs half way through

In a crockpot or a stew pot over a very low heat

Mix:
2 packages brown gravy mix
1 Tablespoon of cornstarch
4 cups warm water

When the meatballs are done add them to the gravy and cook over low heat until gravy is reduced by half. (about 4 hours in a crock pot)

Dr. Who from the English science fiction series states that Swedish Meatballs are the one constant across all races and galaxies.

They are first mentioned in print in Sweden in a 1754 cookbook. They appear in US cookbooks in the 1920s, but gain the most popularity in the 1950s-1960s. Swedish meatballs are traditionally smaller than regular meatballs.

Lingonberry preserves are often served with these meatballs. A quarter cup of lingonberry preserves may be added to the gravy or they may be served on the side.