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Grandma Knudsen's Swedish Meatballs
1 lb ground beef
1 lb ground sausage
1 egg
½ green pepper, diced
1 small onion, diced
½ cup seasoned bread crumbs
2 cups beef stock
2 tablespoons oil
flour
½ cup sour cream
salt and pepper

 

I had the privilege of my Great-Grandmother's company until I was 22. She had emigrated from Sweden, and this is her recipe.

Mix by hand the first 6 ingredients along with salt and pepper to taste. Roll into balls about 2 inches in diameter. Note that they are supposed to be bigger than the Swedish meatballs that you might find in the store or deli. Roll each one in flour and fry in the oil, browning well. It is not necessary to cook them completely, they will finish cooking in the gravy. Remove them from the pan and set aside. Add a couple of tablespoons of flour to soak up the oil, more if necessary. Cook for 3 minutes to remove the raw taste of the flour, stirring constantly. Add the beef stock and bring to a boil until the gravy thickens. Add the sour cream and stir to incorporate. Lower the heat to below the boil so that the sour cream won’t curdle. Add the meatballs to the gravy and coat them completely. Simmer them covered until done, approximately 15 minutes.

Now, in this country you always see them served on noodles, but not in my family. The meatballs stood alone, and we always had mashed potatoes with the sour cream gravy on top.

Preparation Time: 1 hour Serves: 4
Recipe Origin: United States
Submitted by:
Brent
New York
United States
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