Just Like Grandma Used to Make

Sharing recipes, stories and memories from my grandma Ginna Burgoyne's kitchen

Grandma’s Swedish Meatballs

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A tradition that most Scandinavians have in their family is to make Swedish meatballs. My grandmother has been making them for years, and instead of putting them on a traditional bed of egg noodles my grandma likes to make a big bed of homemade mashed potatoes and gravy. This is the best comfort food around and always is a delicious choice, especially around the holidays! My family doesn’t just have them over holidays though, we eat them year round. They are so satisfying and give you that stick to your ribs meal you crave, especially on a cold winter night.

The recipe is as follows…

  • 1 lb. ground chuck
  • 1/2 lb. fresh pork sausage
  • 1/2 cup of seasoned bread crumbs
  • 2 pieces of white bread, cut into bite sized chunks and soaked in a 1/2 cup of milk
  • 1/2 minced sweet onion
  • 2 cloves of minced garlic
  • 1/4 sweet pepper, minced
  • 2 egg yolks
  • 1 tsp of nutmeg
  • 1 tsp of all spice
  • chicken bouillon and seasoned pepper for seasoning
  • 6 large yukon gold or red potatoes, cut into thirds
  •  1 cup heavy cream
  • 1 stick of clarified butter
  • 1 tbsp of olive oil
  • 2 cups of beef broth
  • 2 tbsp. of white flour

First you will need to peel your potatoes and get them boiling for your mashed potatoes. Make sure you cut them into thirds, so that they are all roughly the same size and boil on high heat for about 45- 50 minutes. Once you have your potatoes going you can start making your meatballs. Place the ground chuck, pork sausage, minced peppers, onion, garlic, egg yolks, bread crumbs, soaked white bread, all spice and nutmeg into a large mixing bowl. Then use clean hands to incorporate all of the ingredients together. Once the mixture is blended add a few shakes of chicken bouillon granules, and seasoned pepper to season the mixture. Then mix in all of the seasoning thoroughly. Now you are able to shape your meatballs. An ice cream scoop works well for making consistent meatballs, otherwise you can just eyeball it, and roll them all into about 1 inch diameter meatballs. Once your meatballs are formed you need to brown them. Add about 2 tbsp of the butter and 1 tbsp. of olive oil to a large skillet. Heat on high until butter is melted and oil is hot, then turn down your heat to medium. Next take your meatballs and set into your pan, and allow to brown turning occasionally, until meatballs are almost cooked all the way through. Once your meatballs are done, then take them out and place them into a baking dish while you prepare your gravy. Take the drippings from inside the pan and add your white flour to the bottom with a whisk to create a roux. Once the drippings and the flour are combined add your beef broth to the mixture and 1/2 cup of heavy cream. Bring the gravy to a light boil, and then turn down the heat until the sauce thickens. ( you may need to add another tbsp. or so of flour to thicken the mixture to your desired consistency). Taste your gravy and add any additional seasoning to flavor. You can use just plain salt and pepper, or else you can add a little bouillon as well. Once your gravy is complete pour the mixture ontop of your meatballs and cook at 350 degrees for about 20 minutes to a half hour, just long enough for the meatballs to completely cook through.

Once your meatballs are in the oven you can make your mashed potatoes. Once the potatoes are tender (test with a fork), drain them and place them into a stand mixer (or a large bowl and you can use a hand mixer as well). Add a third stick of butter, a half cup of cream, and season with a little salt and pepper. Mix on high until the potatoes are nice and creamy and there are no lumps. Place a heaping pile of potatoes on your plate and top with the meatballs and gravy. Serve and enjoy!

  • Prep time: 1 hour
  • Serves: 4-6 people
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One comment on “Grandma’s Swedish Meatballs

  1. Bryan Burgoyne
    January 31, 2014

    Looks great Nicole when are we coming over for dinner

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This entry was posted on January 27, 2014 by .
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