Swedish Meatballs..... Once Again...With Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, Brunabuner (baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook, 365 Ways to Cook Hamburger and Other Ground Meats and they are truly good. The husbamd likes them even better than Mom's! Ingredients:
1 tablespoon butter |
1/2 lb fresh mushrooms, sliced |
3/4 teaspoon salt, divided |
1/3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs |
1/2 cup heavy cream, divided |
1 egg |
2 tablespoons minced onions |
2 tablespoons chopped parsley |
1/4 teaspoon ground allspice |
1/4 teaspoon grated nutmeg |
1/4 teaspoon pepper, divided |
1 lb ground round (85% lean) |
1 tablespoon vegetable oil |
2 tablespoons flour |
3/4 cup beef broth |
extra wide egg noodles or egg, dumpling noodle cooked and drained |
Directions:
1. In a large skillet, melt butter over medium heat.
2. Add mushrooms and 1/4 tsp.
3. salt.
4. Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
5. Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
6. egg,onion,parsley,remining 1/2 tsp.
7. salt,allspice,nutmeg,and 1/8 tsp.
8. pepper; stir with a fork until mixed.
9. Add ground round and mix until well blended.
10. Using about a tablespoon of mixture for each,form into meatballs.
11. In a large skillet,heat oil over medium-high heat.
12. Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
13. Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
14. Add broth and 3/4 cup of water.
15. Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
16. Reduce heat to low, cover and simmer 5 minutes.
17. Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
18. of pepper Cook until heated through, about 3 minutes.
19. Serve on cooked egg noodles.
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