Some recipes will just never go out of style, or out of the kitchen and Swedish meatballs are one of them. This recipe dates all the way back to Betty Crocker’s Picture Cook Book published in 1956, and it’s still a keeper. Serve this Scandinavian favorite with egg noodles and tart lingonberry jam and you’ll have a classic, comforting meal on hand. Bonus: It’s incredibly freezer-friendly, too, so you can make a double batch and save one for dinner down the road.
To make this delicious dish, combine all the ingredients for the meatballs in a large bowl either with a spatula, wooden spoon or the best tool I have: my hands.
Divide the mixture into small, walnut-size meatballs (you’ll end up with about 36 meatballs). Brown the meatballs in oil in a large skillet – in batches, if necessary – then transfer them to a plate. No need to cook the meatballs completely through yet, as they’ll come back to the skillet in a bit.
Leave the oil in the skillet and quickly stir in flour, paprika, salt and pepper to make a roux for the gravy. Stir in some boiling water and sour cream until everything is smooth.
Return the meatballs to the skillet. Reduce the heat and cook everything together for about 15 minutes until the meatballs are cooked through.
Make sure to turn the meatballs every once in a while so they get coated in the gravy and cook evenly.
If you plan to freeze your meal, divide the meatballs and the gravy into separate food-safe, airtight containers. You can freeze them for up to three months. The night before you plan to serve them, let them thaw in the refrigerator, then reheat everything on the stove the next day. You may need to add a little bit of water to the gravy to thin it out, but otherwise, everything is set!
But if you’re less patient like me and are ready for your meatball meal now, serve the meatballs on top of egg noodles with gravy spooned on top, minced parsley for garnish and lingonberry jam on the side. Sometimes I’ll swap the egg noodles for mashed potatoes. Enjoy!
Ingredients
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Meatballs
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1lb lean (at least 80%) ground beef
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1/2lb lean ground pork
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3/4cup Progresso™ plain bread crumbs
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1/2cup finely chopped red or white onion
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1tablespoon finely chopped fresh parsley
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1 1/2teaspoons salt
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1/8teaspoon pepper
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1/2cup milk
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1teaspoon Worcestershire sauce
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1egg
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1/4cup vegetable oil
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Gravy
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1/4cup Gold Medal™ all-purpose flour
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1teaspoon paprika
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1/2teaspoon salt
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1/8teaspoon pepper
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2cups boiling water
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3/4cup sour cream
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Serve With, if desired
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Cooked medium egg noodles
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Chopped fresh parsley
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Lingonberry jam
Directions
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1In large bowl, mix all Meatball ingredients except oil until well combined. Roll mixture into small meatballs (about size of walnut).
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2In 10- to 12-inch skillet, heat oil over medium heat. Brown meatballs (in batches, if necessary) on all sides just until browned (they don’t need to be cooked through). Transfer meatballs to large plate.
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3Stir flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into drippings in skillet to make a roux. Add boiling water and sour cream; stir until well combined.
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4Return meatballs to skillet. Reduce heat to medium-low; cook 15 to 20 minutes, turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center, and gravy is thickened.
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5Serve meatballs with egg noodles and gravy; sprinkle with parsley. Serve with lingonberry jam on the side.
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