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Dana's Famous Swedish Meatballs

By: LaughingSong

"Being very into my Swedish heritage, I took it upon myself to learn how to cook the food, among other things. These are my famous Swedish Meatballs. I can never seem to make enough. Serve with lingonberries (cranberries are a good substitute) or with sour cream and beef gravy sauce heated."

Rate/Review | Read Reviews (9)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons butter
1 onion, minced
1/2 cup sour cream
1/2 cup Italian seasoned bread crumbs
2 eggs
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter

Directions

Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.

Footnotes

Cook's Note
If you are going to double this recipe, I found that doubling the eggs makes it too gooey. Stick with just 2 eggs.
If you don't feel like standing over the stove, put meatballs in a baking dish with a little oil and water and cook at 350 F for 1 hour.