Recipe
Swedish Meatballs-ci Recipe
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Keni / All my dishes 1 year, 2 months ago
Just my version of Swedish Meatballs...browned, then baked. Nothing fancy but no "cream of" soups, either. ~~Thank you, Rhianna for the lovely photos!~~
Prep:15m Cook:60m Servings:8
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 Keni |
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Fans
- 2lbs lean ground beef
- 1 1/2 cups fine bread crumbs
- 1/4 cup beef stock
- 2t nutmeg, divded
- 4t Dijon, divided
- 2 eggs
- salt and pepper
- 2 cloves garlic
- 8-12 oz fresh mushrooms, sliced
- 1 small onion, chopped
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 1 cup half and half
- 2T olive oil
- 2T butter
- 1 bag egg noodles, cooked and drained
Directions
- Combine meat, beef stock, bread crumbs, salt, pepper, 1t nutmeg, 2t Dijon and eggs together.
- Form into about 1 inch meatballs and brown lightly in olive oil and butter.
- About halfway through browning, add mushrooms, garlic and onion and finish browning.
- When done, remove them from pan with slotted spoon and place them in a 9X13 dish.
- In browning pan, add flour to drippings and stir on low heat to make a roux.
- Add chicken stock and stir til thickens.
- Add 2t nutmeg and salt and pepper and half and half and stir to combine and thicken
- Pour over meatballs and bake at 350 for about 30 minutes.
- Serve over cooked egg noodles.
- **this can also be made as a casserole by slightly undercooking the noodles and placing them in a large casserole dish, then the meatballs, then the cream mixture and bake about the same time. Add a couple T more of chicken stock if you do it this way, though.
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Average score: 4.8 / 5
No. of ratings: 11
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laurad 1 year, 2 months ago said:
Nice timing... I just said to myself tonight "I want to make Swedish meatballs..."
slj6lori 1 year, 2 months ago said:
This was excellent....my family really enjoyed this dish. I really liked the flavors of the nutmeg. The only thing I did different was to use the beef stock instead of the chicken for the sauce. Thats all I had on hand. Thanks Keni!!
justjakesmom 1 year, 2 months ago said:
Very nice, Keni. I love this, and will be making this fall. Hold me to it. tehe Nice pic too.
laurad 1 year, 2 months ago said:
These are excellent meatballs! Very flavorful! Thank you Keni
prell2k4 1 year, 2 months ago said:
Keni, can't wait to try these. Thansk for the recipe
prell2k4 1 year, 2 months ago said:
Keni, when do you use the beef stock in the recipe. Also I am thinking of making this to bring to a pot luck and wanted to put it in a crock pot, do you think it will hold up and how much does the original recipe make. As always thanks
prell2k4 1 year, 1 month ago said:
Keni, I just made these, wow they are good. The nutmeg adds a nice flavor and the sauce came out nice and thick. I doubled the sauce by the way. Thanks. Still waiting on some recipes for my pans :-)
hungryjohn 11 months, 3 weeks ago said:
This one looks sooooo good.
rhianna 4 months, 3 weeks ago said:
Everyone enjoyed this dish very much. Personally, I prefer more sauce & nutmeg flavor, so I'll increase those next time this is made. The cooking method produced very tender meatballs. I highly recommend this dish. Thanks for your recipe, Keni!
momo_55grandma 4 months, 2 weeks ago said:
Great post wonderful recipe a must try thanks high5
missdrea 4 months, 2 weeks ago said:
I just made these and they are wonderful. i had to use milk instead of the 1/2 and 1/2 (didnt have any) and they were still awesome. thanks keni!i agree that the meatballs were very tender. the dijon/nutmeg combo really makes it
lilliancooks 4 months, 2 weeks ago said:
These look awesome!
coconutgirl 3 months, 3 weeks ago said:
This was very good! I would add more chicken stock to the sauce though next time and increase the nutmeg just a bit.
donman 2 months, 4 weeks ago said:
Gets a five from me :)