Swedish Meatballs

Swedish meatballs are a popular dish from Sweden that makes a perfect appetizer to warm your guests from the inside out. The key ingredient here is nutmeg which offers a spicy sweet flavor to the ground beef. The sauce uses sour cream that creates a perfect creaminess blended with the beef broth. I like to put the meatball mixture in the freezer for a few minutes before I form the balls to make it more manageable. Simply serve the meatballs in their sauce in a large serving dish with a serving spoon. Provide small dishes and forks or toothpicks for your guests to serve themselves these warm meatball bites that will melt in their mouth!

Swedish Meatballs

1 1/3 cups fresh bread crumbs

1/2 cup milk

2 tsp butter

1/3 cup chopped white onion

1 lb ground beef

2 eggs lightly beaten

1 tsp nutmeg

1/2 tsp paprika

1 1/4 tsp salt

1/2 tsp pepper

3 Tbsp cooking oil

2 Tbsp flour

1 1/3 cup beef broth

2/3 cup sour cream

In large sauce pan melt butter over medium heat and mix in onion. While onion is cooking put bread crumbs in a bowl and pour the milk over them. Allow them to sit. Finish cooking onion until softened for about 2 to 3 min.

In a large bowl combine the milk and breadcrumbs, onion, and ground beef. Add the eggs, nutmeg, paprika, salt, and pepper. Mix until all ingredients are incorporated. Place mixture in freezer for a few minutes to make it easier to handle.

Heat cooking oil on medium heat in the large skillet.

With greased hands form 1 1/2 inch meatballs from the mixture and place them in skillet (not touching). Brown the meatballs on all sides, about 8 to 10 minutes total. Turn often with large spoon as to not burn them. Remove browned meatballs and keep warm. Repeat to finish cooking all the meatballs.

Add the flour to the skillet and stir until smooth and cooked, about 1 min. Add the beef broth and stir constantly until thick. Lower the heat and cook for a few more minutes. Remove skillet from heat and mix in the sour cream.

Add the meatballs back into the sauce and put skillet back on the low heat. Spoon the sauce over each meatball so they are all covered. Cover the skillet and simmer for 5 - 6 min. Turn over each meatball, cover, and simmer for another 5 - 6 min. Serve and enjoy!