SWEDISH MEATBALLS

 

  • Cooking Time: 8-10
  • Servings:
  • Preparation Time:

Ingredients

  • 1 3/4 lb ground sirloin
  • 1 large egg beaten
  • 1/4 cup plain bread crumbs
  • 1/2 small yellow onion, chopped
  • A healthy grating of nutmeg
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • Freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 2 cups beef stock
  • 1 tbsp red currant OR grape jelly
  • 1 cup heavy cream OR sour cream
  • 1/2 lb wide egg noodles
  • Salt
  • 2 tbsp butter
  • 8 cornichons OR 6 baby gherkins, chopped, for garnish

Directions

  • Place the ground sirloin in a large mixing bowl and punch a well into the centre.
  • Fill the well with the egg, bread crumbs, onion, nutmeg, half of the chopped parsley and a little salt and pepper.
  • Mix up the meatball ingredients until well combined, yet not overmixed.
  • Divide the mix into four equal parts. Roll each part into six balls.
  • Heat a large nonstick skillet over medium-high heat with the extra-virgin olive oil.
  • Add the meatballs and brown on all sides, about five minutes, giving the pan a good shake now and then.
  • Add the stock, jelly and heavy cream or sour cream. Bring it up to a bubble, then reduce heat to a simmer and cook for eight to 10 minutes.
  • Place a large pot of water on to boil. Add the noodles and season the water with salt. Cook until just tender, five to six minutes.
  • Drain the egg noodles and shake dry. Put the noodles back in the hot pot and add the remaining chopped parsley and the butter and season with salt and pepper.
  • Stir until the butter has melted. Top the noodles with the meatballs, their sauce and pickles.

Notes

This has become a family favorite, since I searched through one of Rachael Ray's cookbooks. I have added in my tips better suited us.

(Tips: for this, I used about 2 lbs ground beef, added 2 cloves of chopped garlic in the meatballs and maybe 1/2 tsp dried nutmeg. I made them into bite size, and baked them for 15 minutes, then put them in a skillet to darken a little. I used grape jelly, sour cream and another pinch or two of nutmeg in the sauce. I then thickened it a little with a cornstarch slurry. I also omitted the pickles. I would reccomend doubling the sauce, we like lots of sauce.)

Categories: Beef  Main Dish  Stove 
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