Thursday, May 2, 2013

Swedish Meatballs and Sour Cream Sauce

During a trip to IKEA, The Boy was doing his usual I-don't-want-to-be-here routine and being rather miserable...until we got to the food. There were meatball samples available. The Boy loves free samples. He had 2 meatballs, declared himself sufficiently recovered and in a good mood and decided we MUST make these at home.


My menu was already in place through the rest of the month so I decided we would have Swedish Meatballs for dinner on May 1st. As it turns out, that was a good idea. We awoke on May 1st to yet another snow storm.  Meatballs would make a nice warm meal to enjoy that evening.


This recipe for Swedish Meatballs is fantastic! 

Swedish Meatballs & Sauce
Adapted from The Amazing Swedish Meatball on AllRecipes.com

For the Meatballs:


1 pound Ground Beef
1/2 pound Ground Pork
1/2 cup Chopped Onion
3/4 cup Bread Crumbs
1 egg
1/2 cup milk
1 TBS. Worcestershire Sauce
2 tsp. Salt
1 tsp. Pepper


For The Sauce:


1/4 cup Vegetable Oil
1/4 cup All-Purpose Flour
1 tsp. Paprika
1 to 1 1/2 tsp Salt
1/2 tsp. Pepper
2 cups Boiling Water
3/4 cup Sour Cream


Directions:

  1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking oil.
  2. In a large bowl, combine all the meatball ingredients. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  4. In a saucepan, combine oil, flour, paprika, salt and pepper. Cook over medium heat until sizzling. Stir in hot water until smooth. Add in sour cream. Stir until smooth and heated through.
  5. When meatballs have cooked 30 minutes, pour the sauce over the top, and return to the oven for 20 minutes.


I have served these with both mashed potatoes and rice. Both are delicious!

UPDATE: Since the meatballs are the big time-killer here, I usually make a double or even triple recipe of the meatballs (especially if I find ground pork on sale) and flash freeze the uncooked meatballs. Then I place them into large gallon zip top freezer bags for later dinners.



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