5
Submitted by Rinshinomori
"I clipped this recipe from a magazine almost 40 years ago (started collecting recipes in my teen years). I must have made this recipe at least zillion times (LOL) and that's how much I love this recipe. Since my first introduction to Swedish meatballs through this recipe, I've tried many different variations. Some I like a lot like that one from Aquavit by Marcus Samuelsson and others, well, they were one time only recipes. But, I keep coming back to this recipe when I want Swedish meatballs. I kept it as -my own- secret recipe, but it's time to share with everyone. Hope you enjoy! Goes really well with egg noodles.Note: if you don't have fines herbs, just use any combination of herbs. I use Kitchen Bouquet for liquid gravy seasoning, but if this is not readily available, you can use other gravy seasoning. If you don't have green scallions, you can use all dill. The taste of dill is important in this recipe. The earlier version had chives and dill but since most people no longer keep chives, this recipe was changed to green scallions and dill."
photo by xtine 
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
8
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ingredients
- 1 cup bread cubes
- 1⁄2 cup milk
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 -2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons nutmeg, freshly ground
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 teaspoon fines herbes (or herbs de Provence)
- 2 lbs ground beef
- 3 eggs, slightly beaten
- 2 tablespoons butter
- 1 teaspoon garlic, chopped
- 1⁄4 cup flour
- 2 cups beef broth
- 2 teaspoons Kitchen Bouquet (or any liquid gravy seasoning)
- 2 teaspoons tomato paste
- 1 teaspoon liquid smoke
- 2 cups sour cream
- 1⁄4 cup green onion, chopped
- 1⁄4 cup fresh dill, chopped (if using dried, 1-2 T dried)
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directions
- In a small bowl place bread cubes in milk to soak. Melt 2T butter or margarine in a small skillet and saute onion until golden. In another bowl combine salt, pepper, nutmeg, paprika, mustard and fines herbs. Set aside. Press milk from bread, combine with onions, mixed seasonings, ground beef, eggs. Form into 50 1 1/2 inch balls. Chill.
- In a large deep skillet, melt 2T butter or margarine. Brown meatballs, a single layer at a time. Remove meatballs from the skillet. Set aside.
- Prepare sauce in same skillet. Saute garlic 2 minutes. Mix flour with broth and add to skillet with liquid gravy seasoning (Kitchen Bouquet), tomato paste, and liquid smoke. Over medium heat, stir until thick. Reduce heat to low and slowly add sour cream, green scallions, dill and meatballs and let the mixture simmer for minimum 10-15 minutes. Do not boil.
Questions & Replies
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Reviews
-
I made a quarter recipe of the meatballs but half a recipe for the sauce. Great with egg noodles.
adopt a greyhound
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Sorry, this one didn't bowl us over. Made as directed except did not have the fines herbes - used a sprinkling of a few that I had on hand. The dill (I did have to use dried) gave it kind of an odd flavor. Sorry, it just wasn't for us.
lorenlou
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These are great! They have a nice savory sauce and the dill really shines through - I used fresh dill and it was wonderful.I baked the meatballs at 400 degrees for 30 minutes instead of frying them, and I used 1 cup regular sour cream and 1 cup reduced fat sour cream to cut down on the calories a bit ;)Thanks for sharing this, I will definitely be making it again!
xtine
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I've tried at least 5 meatball recipes in the last 3 weeks and this was the most enjoyable. It's flavorful and rich, not to mention retro. The only thing I will change when I make them for a party next week, is to reduce the liquid smoke by a teaspoon. But perhaps the brand I used is a bit strong. Thanks so much for sharing this recipe with us. It was worth the wait!
mwilliamanderson
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WOW! What a great recipe. I made it last night and everyone wanted seconds. We have three people in our family, and even with seconds, we had some leftovers, so I just added a little milk and reheated it today. I made the meatballs ahead of time, uncooked, and kept them in the fridge so I could finish the rest of the dish quickly at dinnertime. I had no chives, so I substituted the tops of green onions, and I used Gravy Master I had instead of buying Kitchen Bouquet. This is a terrific recipe! Thanks again, rinshinomori, for a great dish. I've tried several recipes before for Swedish meatballs, and this far surpasses any of them!!
TasteTester
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RECIPE SUBMITTED BY
Rinshinomori
United States
- 76 Followers
- 156 Recipes
- 21 Tweaks
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
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