I can not seem to replicate my favorite dishes that family members make even when I have their recipe. Although I always wonder why when it happens, I believe it is because they rarely use/used recipes. They cook/cooked by feel. Thus, when they write/wrote it down it does not/did not always translate.
This was the case with my aunt’s Swedish Meatballs. The meatballs turned out as delicious as hers, but the sauce was very flat. I ended up revising the sauce a bit. I don’t know if it tastes just like hers now, but it got the approval of my family – and they love her dish.
Recipe: Swedish Meatballs
- 1 lb. ground beef
- 1/2 lb. ground pork or sausage
- 1/2 c. minced onion
- 3/4 c. bread crumbs
- 1 egg, slightly beaten
- 1 Tbsp. minced parsley
- 1 tsp. Worcestershire sauce
- 1/2 c. milk
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. flour
- 1 c. boiling water
- 1 c. hot beef stock or broth
- 1 Tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 3/4 c. sour cream
- Mix all ingredients thoroughly.
- Shape into walnut sized balls.
- Heat 1/4 c. vegetable oil in a skillet.
- Cook meatballs in hot oil.
- Remove meatballs and set aside.
- Remove excess oil/grease from skillet leaving approx. 1/4 c.
- Mix in flour until smooth.
- Add boiling water and stir until totally incorporated.
- Add warmed beef stock stirring until well blended.
- Mix in 3/4 c. sour cream.
- Add salt, pepper, and paprika to taste.
- Return meatballs to gravy and cook approx. 15 minutes longer.
Meatballs may be frozen after cooking in skillet. They can be thawed and added to sauce at a later date.