During the Holiday season one of the most commonly found recipes in any Midwestern celebration is Swedish Meatballs. Some serve as simple appetizers, some as a meal, -though all are a little different. Most are heirloom recipes passed down from generation to generation. I have been handed recipes with Beef, Pork and even Lamb while every grandmother, cook & chef states that theirs is the “real” Swedish meatball. I once had a chef tell me that his original recipe was over 200 years old, though I became suspicious after noticing that the recipe called for Campbell’s Cream of Mushroom soup.
Some recipes are more complex than others, though all are fun to try. When you are handed a recipe for this dish, you have more than likely been handed someone’s tradition.
Below is an easy Swedish Meatball recipe. I was given this recipe from a friend that claims this too is the “real” Swedish Meatball recipe, though I suspect that somewhere out there the original recipe remains a mystery….
Keep it Fresh, Keep it Local!
Richard
The What:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
2/3 c. milk
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dill
1 teaspoon garlic powder
1/2 teaspoon salt
Sauce Ingredients:
2 cups Half & Half
1 cup Sour Cream
1 small can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
Heat oven to 400°F. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape mixture into 18 balls. Place meatballs in ungreased baking dish. Bake for 35 minutes. Remove from oven.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes.
Serve Meatballs over cooked Egg Noodles, and garnish with a little fresh chopped parsley.
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