My family has a serious love for meatballs. We like them in pasta sauce, slathered in bbq sauce, and served up with a nice spoonful of stroganoff sauce. This is my recipe for Swedish meatballs. There are tons out there, but this is how we like it. 🙂
For the meatballs:
1 lb. ground beef
1/2 cup. oats
1/2 cup milk
2 Tbl. dry minced onion
1 tsp. salt
1 tsp. black pepper
1 tsp. dry sage
1) Combine all the ingredients together in a bowl. I like to use my potato masher or a pastry blender to really get everything incorporated and the meat mashed up finely. You could just as easily use your hands or a spatula.
2) Use a tablespoon or a cookie scoop to portion out your meatballs. Using a tablespoon measure this yields about 34 meatballs. Using my small cookie scoop, this recipe makes about 24 meatballs.
3) Space them out in a single layer on a rack (the kind you use to cool cookies) and pop it in the freezer for at least 10 minutes. I find that allowing the meatballs to firm up in the freezer helps them to keep their shape while baking. I don’t add lots of filler to mine (I keep them meaty, not bready), so if you don’t let them firm up first they will fall apart a little bit in the oven.
4) Spray non-stick on a baking sheet that has sides (this will catch the grease). Place the rack of meatballs on the sheet and bake them in a 400° oven for 15-20 minutes.
While your meatballs are baking, get some potatoes boiling or rice cooking (I serve these on top of either mashed potatoes or buttered rice, but noodles would be good too) and assemble your sauce.
For the sauce:
3 Tbl. butter
1 medium white onion, sliced (I like to use a sweet vidalia if I can find it)
2 Tbl. minced garlic
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
16 oz. sour cream
1) Saute the onion and garlic in the butter, just for a couple of minutes, we don’t want them caramelized just a little softened. Season with salt, pepper, and oregano.
2) Turn the heat down to medium and add the sour cream. Stir the mixture around as the sour cream melts. As soon as it starts bubbling softly turn the heat off. If you get it to a boil, the sour cream will burn and taste gross.
3) The sauce only takes about 5 minutes in the pan, so start it right about the time your meatballs are going to come out of the oven.
4) Plate however you choose. Some of us like the meatballs on top of mashed potatoes, with the sauce over everything. Some of us prefer the meatballs and sauce next to some rice. To each her own! You could even toss the meatballs around in the pan of sauce; just make sure that when you plate them scoop some extra sauce so you’ll get the onions too.
#1 Instead of baking these, you could season a cup of flour with salt and pepper, roll the frozen meatballs in the flour (tap off the excess) and saute them in a couple of tablespoons of hot oil for about 10-15 minutes. Flip or roll them over a few times as they cook and they’ll be delicious.
#2 You can also make the meatballs ahead of time and once they’re firmed up in the freezer they’ll stay good in a ziploc bag for quite a while. Very handy to have when you need to make a meal in a hurry and can just pull these out and have them ready in 20 minutes. Faster than the pizza man can deliver to your house!
#3 As I said, these are very tasty in every kind of sauce I’ve tried them in. Split a nice soft roll, smother these in my red sauce, top with shredded mozzarella cheese, and you’ve got a beautiful sandwich.
#4 If you do these in bbq sauce, either warm up the sauce in the microwave before you pour it over the meatballs or if you saute these just add the cold sauce to the pan after the meatballs are fully cooked. It’ll just take a couple of minutes for the sauce to warm up and coat the meatballs. Add a few heaping spoonfuls of grape jelly with your favorite bbq sauce and it’ll be nothing but smiles around your dinner table.
I hope you enjoy these!