msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Swedish Meatballs
For Meatballs: (Or Meatloaf - instructions below)
≈ 4 - 5 Servings
1/2 small onion (≈ 1 1/2 oz. or 4 1/2 TBSP.) - minced fine or chopped in a food processor
1-1/2 - 3 TBSP. Brown, spicy mustard - or more to taste
Salt - to taste
Ground peppercorns - to taste
1 egg
1-1/2 lbs. ground beef
1-1/4 C. (≈ 2-1/2 oz.) Fresh Bread crumbs (≈ 3 slices - chopped with a hand chopper or in a food processor) more or less as needed to just hold the meat together
*If using the Oven Method MAY OMIT Flour and Butter (Instructions below)
Flour - to roll meatballs in
1/2 stick (≈ 2 oz.) Butter to fry meatballs
For Gravy:
1 (10.75 oz. can) Cream of mushroom soup (1/4 soup can milk or 1/4 can water if needed to thin)
2 Beef Bouillon cubes, dissolved in 1/2 C. hot water
4 TBSP. Brown, spicy mustard - or more to taste
Salt - to taste
Ground peppercorns - to taste
8 oz. Sour cream
2 TBSP. Chives; chopped (may use green onion chopped fine) - optional
Fresh Parsley - chopped fine - to taste - optional
For Meatballs*:
Place all ingredients EXCEPT bread crumbs and meat in a bowl and mix well.
Add meat and gently mix. Do Not overwork the meat.
Add bread crumbs - more or less as needed to just hold the meat together. Do Not overwork the meat.
Form into balls, the size you would like (I use 1 TBSP. cookie scooper/disher).
Roll meatballs in flour to coat and place on prep tray or plate.
Heat a skillet with 2-3 TBSP. butter to medium-high heat.
Fill the skillet about half full with the meatballs (Do Not crowd the pan) and fry them till brown on all sides. (Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10 -15 minutes depending on size.
You may need a spatula to loosen stuck-on meatballs and turn them over properly.
As soon as the meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm. Repeat till all meatballs are cooked.
When meatballs are done pour off grease, and leave any brown bits.
*Oven Method of browning: OMIT Flour and Butter
For Meatballs:
Heat oven to 425°F
As above use disher to form balls.
Place meatballs in an ovenproof skillet.
Place in oven and bake till nicely browned, ≈25 minutes (internal temperature 160°F).
When the meatballs are done, remove them from the skillet and pour off the grease, leaving any brown bits.
OR
For Meatloaf:
Form into a loaf and place in an ovenproof skillet or a foil-lined (non-stick version) sheet pan. (May place the loaf on a rack if desired)
Bake for ≈35 - 45 minutes (internal temperature 160°F).
Remove from sheet pan, and keep warm.
Pour off the grease, leaving any brown bits.
Make the gravy in the skillet or in a separate pan (with drippings/brown bits gently scraped from foil on sheet pan).
Then continue as below.
For Gravy:
Add soup and beef bouillon (milk/water if needed to thin) to the pan you baked in and whisk till smooth.
Cook over medium heat to loosen brown bits.
Add bouillon, mustard, salt, ground black pepper, and chives (parsley if using) to the pan and mix well.
Bring to a boil, then reduce to low heat.
Add meatballs and simmer ≈ 10 minutes on low heat or until sauce thickens.
Remove meatballs to a serving dish.
Turn off the heat.
Add sour cream to the pan and stir well.
Pour sauce over the meatballs.
Serve over egg noodles (tossed with butter, and parsley), and vegetables
Meatballs
Meatloaf
For Meatballs: (Or Meatloaf - instructions below)
≈ 4 - 5 Servings
1/2 small onion (≈ 1 1/2 oz. or 4 1/2 TBSP.) - minced fine or chopped in a food processor
1-1/2 - 3 TBSP. Brown, spicy mustard - or more to taste
Salt - to taste
Ground peppercorns - to taste
1 egg
1-1/2 lbs. ground beef
1-1/4 C. (≈ 2-1/2 oz.) Fresh Bread crumbs (≈ 3 slices - chopped with a hand chopper or in a food processor) more or less as needed to just hold the meat together
*If using the Oven Method MAY OMIT Flour and Butter (Instructions below)
Flour - to roll meatballs in
1/2 stick (≈ 2 oz.) Butter to fry meatballs
For Gravy:
1 (10.75 oz. can) Cream of mushroom soup (1/4 soup can milk or 1/4 can water if needed to thin)
2 Beef Bouillon cubes, dissolved in 1/2 C. hot water
4 TBSP. Brown, spicy mustard - or more to taste
Salt - to taste
Ground peppercorns - to taste
8 oz. Sour cream
2 TBSP. Chives; chopped (may use green onion chopped fine) - optional
Fresh Parsley - chopped fine - to taste - optional
For Meatballs*:
Place all ingredients EXCEPT bread crumbs and meat in a bowl and mix well.
Add meat and gently mix. Do Not overwork the meat.
Add bread crumbs - more or less as needed to just hold the meat together. Do Not overwork the meat.
Form into balls, the size you would like (I use 1 TBSP. cookie scooper/disher).
Roll meatballs in flour to coat and place on prep tray or plate.
Heat a skillet with 2-3 TBSP. butter to medium-high heat.
Fill the skillet about half full with the meatballs (Do Not crowd the pan) and fry them till brown on all sides. (Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10 -15 minutes depending on size.
You may need a spatula to loosen stuck-on meatballs and turn them over properly.
As soon as the meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm. Repeat till all meatballs are cooked.
When meatballs are done pour off grease, and leave any brown bits.
*Oven Method of browning: OMIT Flour and Butter
For Meatballs:
Heat oven to 425°F
As above use disher to form balls.
Place meatballs in an ovenproof skillet.
Place in oven and bake till nicely browned, ≈25 minutes (internal temperature 160°F).
When the meatballs are done, remove them from the skillet and pour off the grease, leaving any brown bits.
OR
For Meatloaf:
Form into a loaf and place in an ovenproof skillet or a foil-lined (non-stick version) sheet pan. (May place the loaf on a rack if desired)
Bake for ≈35 - 45 minutes (internal temperature 160°F).
Remove from sheet pan, and keep warm.
Pour off the grease, leaving any brown bits.
Make the gravy in the skillet or in a separate pan (with drippings/brown bits gently scraped from foil on sheet pan).
Then continue as below.
For Gravy:
Add soup and beef bouillon (milk/water if needed to thin) to the pan you baked in and whisk till smooth.
Cook over medium heat to loosen brown bits.
Add bouillon, mustard, salt, ground black pepper, and chives (parsley if using) to the pan and mix well.
Bring to a boil, then reduce to low heat.
Add meatballs and simmer ≈ 10 minutes on low heat or until sauce thickens.
Remove meatballs to a serving dish.
Turn off the heat.
Add sour cream to the pan and stir well.
Pour sauce over the meatballs.
Serve over egg noodles (tossed with butter, and parsley), and vegetables
Meatballs
Meatloaf
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