This Swedish meatballs is a real classic recipe you must try.. yeah its not that complicated. Sauteed in caramelized onions and some secret spices. Best to go with pasta egg noodles or steamed rice or with your favorite mashed potatoes. It’s yummy as ever!
Swedish Meatballs Recipe
INGREDIENTS:
- 400g Pasta egg noodles (cooked according to packaged instructions)
- For the Meatballs:
- ½ kilograms ground beef
- ½ cup chopped onion
- 3 tablespoons butter or margarine
- 1 beaten egg
- 1 cup light cream (or evaporated milk)
- 1½ cups soft bread crumbs
- ¼ cup parsley, minced finely
- 1 ¼ teaspoons salt
- 2 pinch of ground nutmeg
- 2 pinch ground ginger
- 2 pinch of pepper powder
- 2 tablespoons all-purpose flour
- 1 teaspoon instant beef broth cubes, crushed into granules
- ½ teaspoon coffee powder (instant dissolved)
INSTRUCTIONS:
- In a small pan, melt butter and sauté onion until transparent or caramelised. Turn off heat and set aside.
- In a mixing bowl, mix egg and cream, then add the sautéed onion, breadcrumbs, Parsley, nutmeg, ginger, salt and pepper. Add ground beef and mix it well until incorporated. Chill mixture in the fridge/freezer for 5-10 minutes.
- Then start forming the chilled meat mixture into ¾ size balls.
- In a large nonstick pan, melt remaining 2 tablespoons of butter and brown the meatballs in batches. Transfer cooked meatballs in a plate. Set aside.
- Using the same pan with meatball drippings, add flour and let it cook. Add crushed broth cubes (granules) and coffee crystals, and add 1 ¼ cups water. Stir and let it cook until thickened and bubbly. Then, add the cooked meatballs. Cover pan, just let it simmer for about 30 minutes, gently turning the meatballs in between cooking.
- Serve on top of pasta and garnish with finely minced parsley.
Yield: 40 meatballs.
Cooking Notes:
- Alternatively, you may also mix and match a variety of meat; ½ pound ground beef, ½ pound ground veal, and ½ pound ground pork for the meatballs.
What can I substitute to Light Cream?
- Mix ¾ cup milk and 3 Tbsp butter or margarine.
- Or just use evaporated milk (undiluted)