Wednesday, January 20, 2016

Swedish Meatballs

It’s dark, cold, and snowy outside, with the snow coming from the east instead of the west, which seems almost apocalyptic in nature. When such a scene is set, it calls for some serious comfort food. What is more comforting than meatballs?

In learning of the impending weather, Mr. O-P headed out with the rest of the region on a milk-and-bread run. This run also included diced tomatoes for tomato sauce but, somehow, this didn’t quite make it into the cart, what with the 12-pack of Sam Adams and all. So, Swedish Meatballs it is!

This is my favorite recipe, and it’s really a combination of all of my favorite kinds of meatballs rolled into one. What makes these Swedish Meatballs unique are the warm spices. This is what also makes them taste so good!
Swedish Meatballs

2 tablespoons olive oil, divided
1 cup finely chopped onion
1 extra-large egg
1/2 cup panko bread crumbs
2 tablespoons milk
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 pound ground beef
¼ pound ground pork
1 tablespoon butter
1/4 cup flour
3 cups beef stock
1/4 cup heavy cream
1 tablespoon cognac
1 tablespoon chopped fresh parsley

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions to the pan, reduce heat to medium, and cook until softened; cool.

In a large bowl beat egg, stir in milk, salt, pepper, nutmeg, and allspice until combined. Add cooled onion. Mix in bread crumbs and stir in the ground beef and ground pork. Form the mixture into 1 to 1-1/2 inch balls. I use a cookie scoop for this.

Heat the remaining olive oil in the skillet over medium heat and carefully place the meatballs into the pan. Brown the meatballs on all sides, about 6-8 minutes. Transfer the meatballs to a warm platter. Drain off all but 1 tablespoon of fat from the skillet and return to the heat; add butter and allow to melt. Add the flour to the pan and whisk until golden brown, approximately 3-4 minutes. Slowly add the beef stock and whisk until the sauce begins to thicken. Whisk in the cream and continue to cook until the gravy is desired thickness. Stir in cognac. Return the meatballs to the pan and simmer until heated through. Serve with egg noodles and top with parsley.

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Ivy, Phyllis and Me! said...

Good Morning Pattie, I love meatballs, but I have never made Swedish meatballs, but I am certainly going to rectify this as I really love the recipe you have shared. I was interested to see nutmeg was added to the meatballs as this is a spice I would not associate with meatballs, which makes the recipe all the more exciting.
Oh yes, before I go, what is a Sam Adams?
Have a lovely day.
Best Wishes

Mae Travels said...

I haven't even had breakfast and I would love to have some of those right now! The ingredient list is marvelous. I bet they are tons better than the iconic Ikea meatballs. I never thought of cognac.

best... mae at

Linda said...

So you didn't make a pot of soup! This sounds infinitely better, especially with the cognac addition. My Swedish meatballs have a sprinkle of nutmeg in the gravy. I'll have to try your version! Stay warm and cozy.

Marigene said...

I haven't made Swedish meatballs in ages. I have made them using nutmeg, but never cloves, which sounds delicious. If they are even half as good as the ones made with Rice-a-Roni, I will love them. You always have exceptionally good recipes, Pattie...and I have tried most of them!

S H Elliott said...

OH these look yummy. I will try your meatball I had been looking for a good one. Those frozen ones just don't do it for me. Ha!

Miz Helen said...

This looks delicious and perfect for this cold weather.  Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen

Lisa Boyle said...

These look amazing! I would love for you to come on over and link them up with "Try a New Recipe Tuesday." Hope you have been well! :-) Here is the link to this week's hop:

Miz Helen said...

Your Recipe is featured on Full Plate Thursday Top Ten this week. Hope you have a great week and enjoy your new Red Plate!
Come Back Soon!
Miz Helen