Swedish Meatballs II

Swedish Meatballs II Recipe from Sweden with Ground Beef and Allspice

Region / culture: Sweden | Servings: 4

Introduction

Swedish Meatballs II is a classic dish that is loved by many for its savory flavors and comforting taste. This recipe is a delicious twist on the traditional Swedish meatballs, with a rich and creamy sauce that is sure to please your taste buds.

History

Swedish meatballs have been a staple in Swedish cuisine for centuries, with variations of the dish dating back to the 18th century. Originally, Swedish meatballs were made with a mixture of ground beef and pork, seasoned with spices like allspice and nutmeg. Over time, the recipe has evolved to include ingredients like bread crumbs and cream, creating a more tender and flavorful meatball.

Ingredients

1.5 lb (680 g) ground beef
2.5 cups whole-wheat bread crumbs
1 egg, lightly beaten
1 tsp sugar
0.5 tsp allspice
0.5 tsp nutmeg
0.5 tsp salt
0.5 tsp freshly ground pepper
2 tbsp shortening
0.5 cup beef broth
0.5 cup heavy cream

How to prepare

Preheat the oven to 325°F (163°C).
Combine the ground beef, bread crumbs, egg, sugar, allspice, nutmeg, salt, and pepper.
Shape the mixture into 1.5 inch balls.
Melt the shortening in a skillet and brown the meatballs.
Transfer the meatballs to a shallow casserole dish, pour the beef broth over them, cover with foil, and bake for 25 minutes.
Add the cream to the casserole dish and continue cooking uncovered for 15 minutes.

Variations

For a lighter version, you can use ground turkey or chicken instead of beef.
Add a touch of Dijon mustard to the cream sauce for a tangy twist.
For a gluten-free option, you can use gluten-free bread crumbs or almond flour in place of the bread crumbs.

Cooking Tips & Tricks

Be sure to mix the meatball mixture gently to avoid overworking the meat, which can result in tough meatballs.

- Browning the meatballs before baking them helps to seal in the juices and adds a nice caramelized flavor to the dish.

- For a richer sauce, you can add a splash of Worcestershire sauce or a dollop of sour cream to the cream mixture.

Serving Suggestions

Swedish Meatballs II can be served over egg noodles, mashed potatoes, or rice for a hearty and satisfying meal. Garnish with fresh parsley for a pop of color.

Cooking Techniques

The key to making tender and juicy meatballs is to handle the meat mixture gently and not overmix it. Browning the meatballs before baking them helps to seal in the juices and adds flavor to the dish.

Ingredient Substitutions

If you don't have beef broth on hand, you can use chicken or vegetable broth as a substitute. You can also use olive oil or butter in place of shortening.

Make Ahead Tips

You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours. You can also freeze the meatballs before baking them for a quick and easy meal prep option.

Presentation Ideas

Serve Swedish Meatballs II in a shallow casserole dish or on a platter, garnished with fresh parsley or lingonberry jam for a traditional touch. Pair with a side of lingonberry sauce and pickled cucumbers for a complete Swedish meal.

Pairing Recommendations

Swedish Meatballs II pairs well with a side of lingonberry sauce, pickled cucumbers, and a crisp green salad. For a beverage pairing, try a glass of red wine or a cold glass of milk.

Storage and Reheating Instructions

Leftover Swedish Meatballs II can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs in a skillet with a splash of beef broth or cream and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Swedish Meatballs II contains approximately 400 calories.

Carbohydrates

Each serving of Swedish Meatballs II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Swedish Meatballs II contains approximately 25 grams of fat.

Proteins

Each serving of Swedish Meatballs II contains approximately 30 grams of protein.

Vitamins and minerals

Swedish Meatballs II is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat (bread crumbs) and dairy (cream), which may be allergens for some individuals.

Summary

Swedish Meatballs II is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Swedish Meatballs II is a comforting and flavorful dish that is perfect for a cozy dinner at home. With a rich and creamy sauce and tender meatballs, this recipe is sure to become a family favorite. Enjoy this classic Swedish dish with your loved ones for a delicious and satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Swedish Meatballs II. It was many years ago, when I was just a young girl living in a small village in Sweden. I had always loved to cook, and I was constantly on the lookout for new and exciting recipes to try out.

One day, while exploring the local market, I came across a stall run by an elderly woman named Ingrid. She was known throughout the village for her delicious meatballs, and I couldn't resist asking her for the recipe. To my surprise, she agreed to share it with me, but on one condition - I had to promise to pass it on to future generations.

I eagerly agreed, and Ingrid began to teach me the secrets of her famous Swedish Meatballs II. She showed me how to mix the ground beef and pork with breadcrumbs, eggs, and spices to create a flavorful meatball mixture. She also taught me how to shape the meatballs by hand, ensuring they were perfectly round and uniform in size.

As we worked together in her cozy kitchen, Ingrid shared stories of her own childhood and how she had learned the recipe from her own grandmother. It was a tradition that had been passed down through generations, and I felt honored to be a part of it.

After hours of cooking and chatting, the meatballs were finally ready. Ingrid served them up with a rich, creamy gravy and a side of lingonberry sauce. The flavors were incredible - savory, slightly sweet, and utterly delicious. I knew then and there that this recipe would become a treasured favorite in my own family.

Over the years, I continued to perfect the recipe for Swedish Meatballs II, adding my own little touches here and there to make it truly my own. I experimented with different herbs and spices, adjusted the ratios of meat and breadcrumbs, and even tried using different types of meat.

Each time I made the meatballs, I thought of Ingrid and the special bond we had forged that day in her kitchen. I remembered her laughter, her stories, and the way she had patiently guided me through each step of the recipe.

As the years went by, I shared the recipe with my own children and grandchildren, just as I had promised Ingrid I would. They loved the meatballs just as much as I did, and soon it became a staple at family gatherings and holiday celebrations.

To this day, whenever I make Swedish Meatballs II, I think of Ingrid and the wonderful memories we shared. I remember the sense of anticipation I felt that day in her kitchen, and how that simple recipe had sparked a lifelong passion for cooking and sharing delicious food with loved ones.

And so, as I sit down to enjoy a plate of meatballs with my family, I am grateful for the gift of that recipe and the legacy it represents. It is a reminder of the power of food to bring people together, to create lasting memories, and to connect us to our past in a truly special way.