How to Make Swedish Meatballs

Learning how to make Swedish meatballs, which are commonly served in a creamy sauce rather than a tomato-based sauce, is a snap. You can make them two ways: using prepared ingredients or from scratch.

Easy Swedish Meatballs
Ingredients You Will Need:
1 large can cream of mushroom soup
½ can (cream of mushroom soup can) of milk
½ onion, chopped
1 small can sliced mushrooms (optional)
1 tablespoon powdered garlic
1 package frozen meatballs

Pour the mushroom soup, milk, onions, mushrooms and garlic into a large saucepan, and cook on low heat until smooth and creamy. Meanwhile, dump the meatballs into a crockpot, and turn it on high. Pour the cream of mushroom soup mixture over the meatballs, and cook on high for about one and one half hours or on low for about two to three hours-depending on the crockpot-or until heated through.

For an added richness, add about one cup of sour cream to the cream of mushroom mix before you pour it over the meatballs.

Swedish Meatballs from Scratch
If you are starting from scratch, Swedish meatballs are made with ground beef, breadcrumbs or crushed crackers and eggs to bind the meat together. Though the egg yolk is not necessarily needed to bind the meat mixture together, the extra taste helps boost this dish, so, unless you're worried about cholesterol, add the entire egg.
Ingredients You Will Need:
1 ½ pounds lean ground beef
¼ cup chopped onions or 3 tablespoons dried chopped onion flakes
2 whole eggs
3 cloves garlic, crushed
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 to 1 ½ cups dried and crushed seasoned breadcrumbs
1 can evaporated milk
½ cup beef broth
1 cup sliced mushrooms
1 cup sour cream
½ teaspoon sea salt
½ teaspoon ground peppercorn
¼ teaspoon nutmeg
1 ½ tablespoons flour
¼ cup beef broth (or ½ cup warm water)

In a large bowl, mix the ground meat, onion and eggs. Add the garlic, sea salt and ground pepper to the mix, and then dump in the breadcrumbs and thoroughly combine. Form the meat into balls about the size of golf balls. (If the mixture is too dry to form into balls, add up to one fourth cup of milk, one tablespoon at a time.) Place the meatballs into a shallow baking dish, and place it into the broiler for about 10 minutes. When they're done, remove them from the oven, and turn the heat to 325 degrees Fahrenheit.

Meanwhile, combine the evaporated milk, beef broth and mushrooms in a saucepan. Slowly add the cup of sour cream, sea salt, ground peppercorns and nutmeg. Bring the mixture to a boil, and then reduce the heat and simmer for about five minutes. Mix the flour into a half cup of warm water or ¼ cup of beef broth, and then slowly pour this liquid into the milk mixture. As soon as the mixture begins to thicken, pour it over the meat. Cover the pan, and return it to the oven for about 20 minutes.

Swedish meatballs are excellent over buttered noodles. Wide egg yolk noodles work best for this dish.

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Learning how to make meatballs calls for a willingness to experiment. Meatballs take a little time to perfect. With some tinkering, you should be able to tweak a recipe so that it becomes your very own.

A crockpot meatball recipe can be made with any meat and any sauce. The key to crockpot cooking is that the meat cooks slowly and is not stirred up in a skillet, where the meatballs can fall apart or crumble.

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