Swedish Meatballs

Time: 35 minutes

My hubby was recently in Stockholm, Sweden for work — home of Swedish meatballs, VASA Museum (it has a full ship that sunk originally in 1628 – I bet they wish they had a better Save Our Ships (aka SOS) system back then!) and the ABBA Museum! While the rest of our family stayed home, we didn’t want to miss out on some of the fun that he was having touring Stockholm… so we decided to make authentic swedish meatballs and play some ABBA. We even went on a hunt to find lingonberry jam (which we did find at an italian grocery store) and good sweet pickles that are usually served with Swedish meatballs. Interestingly enough, while we did eat this for supper, we had leftovers and 3 out of 3 kids agreed they would definitely eat this for breakfast!!! Another breakfast idea for those SOS situations!

Music Selection: Abba – SOS

Ingredients

½ lb ground beef

½ lb ground pork

1 Tbsp dried parsley

¼ tsp ground allspice

¼ tsp ground nutmeg

¼ cup onion, finely chopped or grated

1 clove garlic, minced

½ tsp salt

1/8 tsp pepper

1 egg

2 Tbsp olive oil

4 Tbsp butter

4 Tbsp flour

 2 cups beef broth

1 cup cream

1 Tbsp Worcestershire sauce

2 tsp Dijon mustard

Salt/pepper to taste

Condiments: sweet pickles (like Yum Yums), lingonberry jam, cherry jam or cranberry sauce

Serve with: glazed carrots and serve over either mashed potatoes, rice or egg noodles

Directions

In a medium bowl, combine beef, pork, parsley, allspice, nutmeg, onion, garlic, salt, pepper and egg. Mix well and shape into small meatballs about 1 inch in size – you should make about 22 meatballs.

In large skillet, pour oil and heat pan. Add the meatballs and brown on each side, turning gently so they do not fall apart. Once browned, remove meatballs and place on separate plate.

In same pan, add the butter and flour. Mix with a whisk so flour is not in lumps. Turn on heat and whisk in the Worcestershire and Dijon. Then slowly add in the broth, cream and additional salt/pepper. Once thickened, add the meatballs and simmer until fully cooked through.

Serve the meatballs and sauce over mashed potatoes, egg noodles or rice.

As well, serve with various condiments like sweet pickles, lingonberry jam, cherry jam or cranberry sauce

Breakfast Tip: My kids LOVE this for breakfast on mashed potatoes. You can make the meatballs the night before and cook them in the morning while the potatoes, noodles or rice are cooking – takes about 20 minutes in the morning!!

Breakfast Tip # 2: If you double the meatball recipe, before cooking, take half of the meatballs and freeze flat in a ziplock bag for another day!

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