Amazing Swedish Meatballs,and it only took me a month to write it

First up, let me just say what a special day this is.  I mean really, today is really freaking special, it’s practically worthy of a holiday or a mark on the calendar…. November 9th, a day of epic proportions, tasty balls for all!!!!   A few weeks ago I made Swedish Meatballs;  I hadn’t had them in years, and I had never made them myself before, but they were thrown into the  “what to have for dinner” ideas every now and again.  I didn’t want to just make them, like anything I do, I wanted them to be the most amazing Swedish Meatballs ever.  So I set out to do just that, and they were great!   A few days later I was telling a friend I made them and the recipe was requested,  I said sure, but honestly this was a problem.  I never write recipes down….ever.

Tasty and delicious!

Everything I cook I make by taste, I don’t actually measure unless I am baking, canning or pickling.  If I want to write-up a recipe for the blog  I decide that ahead of time, measure out everything, and write down every step. It is a bit of a tedious process.  Lots of stop and go, season and taste, trial and an umm not error.  Just kidding, I totally make mistakes, we all remember the “Scampi incident” don’t we? Anyhow, back to the balls.  So I decided to remake the dish, and this time, write down each step, AND measure for the sole purpose of being able to share the recipe. Don’t you feel so loved now?  I posted that I was again, making Swedish Meatballs.  This in turn caused my friend Amanda to have a craving.  In all fairness, she is pregnant, and has various cravings, but she is a few hundred miles away so I couldn’t exactly send her some, otherwise I totally would have shared.  I love Amanda, and we share an equal love for hard Italian meats, when you find a friend that likes hard meaty delicious Italian treats as much as you, that’s a friend for life!!

This is how I keep my salt and pepper, using a pinch at a time

So Amanda posted that she was making them using Alton Brown’s recipe, but she also said she wanted my recipe.  I said sure no problem, since my other friend had already asked for it, and because of that I had already remade it, I just needed to write it up.  As we saw in my last post that can take months, Kerry visited in March, and I didn’t write about Baby Jesus until a few weeks ago.  THEN Matt chimed in, that he wanted the recipe too, thus continuing to light a fire under my arse to actually get this done. THAT was like 3 weeks ago now….

What roux looks like when it first comes together

You can see it pulling away from the pan as I whisk

Hot bubbly and ready for broth

Truth be told I have been a terrible blogger.  I don’t mean to be, I just rarely write. Life happens, things happens.  I’ve been canning like a maniac, gardening like a hoe, and working my regular job. The house flooded a few times, plus all that domestic stuff I do at home. From June till October I got a solid 4 hours of sleep a night. Lucky for me, Matt is worse than I when it comes to blogging, he hasn’t written since last year, and that makes me feel better. (he said I could say that) Then there is Jenny, that girl is my heart and soul, and honestly one of my greatest friends.  She didn’t start out in the Swedish Meatball conversation, which is surprising because whenever a conversation involved balls she is usually right there with me, so I kinda dragged her into it. All conversations of that nature must include her.  She has a blog too, and she’s freaking awesome. She inspires me to be a better, nicer, more compassionate and kinder person. I don’t read her blog enough, partly because I don’t read any blogs lately.  I promise to get better over the Winter, anyhow, back to the balls.

SO delicious

These really are the most delicious Swedish Meatballs I’ve ever had, I’m not just saying that cause I made the recipe, I swear on a stack of Bacon.   I add mushrooms because I like it better with Mushrooms in it. But if you don’t like mushrooms you can omit them for a more “classic” version. Please don’t let the details scare you,  it’s much easier to make than it sounds. I have never been to an Ikea store, but I know people who go there just for the Swedish Meatballs. I’m not kidding. I have a friend and anytime he knows someone is going there, he tags along JUST for the balls!  Besides, if the Swedish Chef can make them, you can to! 😉

Swedish Meatballs

  • For the Meatballs 
  • 1/2 a Vidalia onion, chopped small
  • 2 cloves garlic, minced
  • A pinch each of Salt and Pepper
  • 2 tablespoons olive oil
  • 1 lbs ground beef
  • 1 and 1/2 Cup Seasoned Bread Crumbs
  • 2 eggs
  • 1/2 Cup Milk
  • 2 Tablespoons Worcestershire Sauce
  • 1/2 Teaspoon Salt
  • 1/2 teaspoon Pepper

Preheat oven to 400 F

In a saute pan over medium heat combined the onion, garlic, olive oil and a pinch each of salt and pepper. With a few flicks of the wrist shake the pan to combine. Or just get a wooden spoon and lightly jostle it.  Stir every few minutes, cook till translucent and cooked through.  Then take off the heat and set aide, we’ll come back to them.

When the onions look like this, they are ready

Ready to be rolled

Put the ground beef, bread crumbs, eggs, milk, Worcestershire sauce, salt and pepper into a medium-sized bowl; then pour the garlic/ onion mixture over it all. Using your hands (yes, you are going to get dirty)  squish and mix it all together.   Then roll into balls  about 1.5 inches across, place balls in an oven safe pan. Bake at 400 degrees for 20 minutes.  Then start on the sauce.

Chopped mushrooms

For the Creamy Delicious Amazing Sauce 

  • 1 Stick Butter
  • 1/2 Cup Flour
  • 1 Pint Heavy Cream
  • 6 Cups Beef Broth
  • 8oz Baby Bella Mushrooms, stalk removed and sliced thin
  • 2 Tablespoons Worcestershire Sauce
  • Salt and pepper as needed

To start the sauce, combine the butter and flour in a large sauce pan over medium heat. This is called Roux and it is essential as a thickening agent for the sauce.  (I actually love to eat just plain roux, I think it’s delicious.) Whisk often.  See the pictures above for an illustration of what it will look like.

After the roux cooks about 5 minutes, whisk in the beef broth, whisk well till smoothly combined with the roux and bring to a boil over medium high heat.  Add the mushrooms, Worcestershire sauce, salt and pepper,  whisk to combine. Whisking often, bring to a boil again, then turn the heat down to medium.  Allow to simmer uncovered for 10 minutes, whisking, occasionally.  I added two more pinches of pepper at this point, but you should salt and pepper to your own liking.  After the 10 minutes of simmering, add the heavy cream, and whisk till combined completely.  Bring to a simmer whisking often.  When the meatballs are done, add them to the sauce. You can add any pan drippings as well if you like, that is totally up to you, I do.  Once the meatballs are in, don’t whisk, switch to a spoon, and stir gently, adjust any seasonings as needed.  If you would like the sauce a little thinner add some milk or a small amount of water and stir gently to combine.  Simmer for about 10 minutes, then turn off and let rest in the pan uncovered for at least 10 minutes.

I serve this over egg noodles, you can have it by itself, or however you like it. If you are having it with noodles, I would start the “noodle water” shortly after you start the sauce, that should have it to a boil just before you add the meatballs. Egg noodles do not take long to cook.

Egg Noodles

I use these, no yolks

Again, don’t be intimidated but all the details, I am probably WAY more detailed than I need to be. Chalk that up to my anal retentive ways. Enjoy and if you have any questions, let me know!