My mother was Swedish.
My grandmother was Swedish. So, of course that means that I’m Swedish as well. Well, part Swedish, anyway. It should be no surprise then that Swedish Meatballs is a staple in this family.
It’s a hearty dish served with ground beef or lamb, a beefy gravy over a bed of rice.
We love this no matter what time of year, but they are especially comforting in the colder months. Sweet comfort food, really. Today, I am going to share with you how I make them.
- 2 lbs. ground beef
- 1/4 cup oatmeal
- 1 tsp each salt, pepper, garlic power
- 1/2 tsp allspice
- 2 eggs
- 1 medium onion, chopped fine
- 1 stick butter, divided
- 4 T. flour
- 2 cups milk
- Start by mixing the ingredients, minus the flour and milk together in a bowl.
- Make sure you stop and take pictures so your 15 year old can say, “Grrrr-0000oss, Ma-um”
- Form the meat mixture into 1 inch balls, and place in a skillet with 1/2 stick of butter and ignore the fact that aforementioned 15 year old DIDN’T clean the stove top off like she was supposed to…*again*
- Cook on medium high heat until they are browned on one side, flip over and brown on the other. After they are browned, bake in a 350 degree oven for 15 minutes. This will get them all nice and done, without the risk of burning them.
- After they are done baking, take the meatballs out, and add the rest of the butter and flour in the pan, and stir like a mad person, scraping the meat bits off the pan to mix in and to form a roux.
- It’ll get all nice and browned, and bubbly.
- At this point, you’ll add the milk.
- Unless your 9 year old has drunk it, in which case you will have to get some more from the fridge.
- Either way, add 2 cups of milk to the roux, and again, use your mad stirring skills to thicken the gravy up.
- If you add 1 cup of sour cream at this point, you will have “stroganoff”.
- But, I was too lazy to remember to make some this week, so it’s just plain ol’ gravy.
- Serve meatballs over a bed of rice, and top with gravy.
- Or, in my kid’s case, keep everything nice and separate so the tastes “don’t touch”