I'm a 30 year old stay at home mom of two beautiful boys! I love cooking, crafting, movies, playing with my boos, pop culture, and tons of other stuff! I fancy myself a bit of a foodie and have been trying to incorporate lots of fresh, seasonal, local organic foods into my cooking. Hopefully this blog will serve as a forum for me to try new recipes and share them with anyone who might be interested!!!

Friday, October 5, 2012

The best Swedish meatballs

This recipe makes about 4 dozen and will serve about 8 people but I freeze half in the sauce and it reheats amazingly well!!!


  • 2 lbs ground sirloin (85/15)
  • 1 medium onion, coarsely chopped in a food processor
  • 1 cup sour cream
  • 2 large egg, lightly beaten
  • 1 cup plain, dry breadcrumbs
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon vegetable oil
  • 2 tablespoons dry red wine
  • 4 tablespoons all-purpose flour
  • 2 cups beef stock
  • 8oz. sliced mushrooms (optional)
  • 1/4 teaspoon dried thyme


  1. Preheat oven to 275 degrees. Combine beef, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls (I use a small ice cream scoop).
  2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
  3. Pour off all but approximately 3 TBSP of fat, adding more to make 3 TBSP, if necessary. Add mushrooms, if using; cook over medium heat, stirring, until liquid is released and they start to caramelize a bit. stir in flour; add thyme,wine and stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Add the meatballs back to the pan and serve with mashed potatoes or egg noodles and veggie of your choice!

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