I can't believe that I have had this blog for over a year and am just now sharing my Swedish Meatballs recipe! My mom made this for us growing up, and I have been making it for Parker since we got married. It's a slightly more involved recipe, but it just screams "comfort food". This is a recipe that I make again and again, because really, it's just that good.
Ingredients (serves 4):
1 egg, beaten
2 1/4 cup milk, half and half, or light cream, divided (I always use milk and will use that as the example below)
1 slice of bread, crumbled into small pieces
1 medium onion, finely chopped
1/4 cup parsley
1/4 tsp pepper + a few shakes, divided
1/8 tsp allspice or nutmeg (just skip this step if you don't have either of these on hand)
1 lb of ground beef
2 Tbsp butter
2 Tbsp flour
2 tsp instant beef bouillon granules
1. In a large mixing bowl, combine egg and 1/4 cup milk. Stir in bread crumbles, onion, parsley, 1/4 tsp pepper, and allspice/nutmeg.
2. Add ground beef and mix well. I always mix with my hands to ensure all ingredients are fully incorporated. Shape into about 30 meatballs.
3. In a large skillet over medium heat, cook about 15 meatballs at a time in hot butter. Cook about 10 minutes until no pink remains, turning to brown evenly.
4. Remove from the skillet, reserving any drippings for the next step. Drain meatballs on paper towels.
5. Stir flour, bouillon granules, and a few shakes of pepper into drippings. Gradually stir in the remaining 2 cups of milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
6. Return meatballs to the skillet and heat through. Serve over rice or noodles.