Old fashioned Swedish Meatball Recipe contains ground beef, onion and spice, in a sauce to serve for a frugal everyday meal.
Traditionally, these tasty meatballs were cooked in a brown gravy sauce and served with buttered noodles.
In the 1950's and 1960's, they were popular in the southeastern part of the United States where I am from.
Back in the day, they were shaped into patties instead of balls, and served over mashed
Any way you choose to
shape them, they are delicious served over noodles, rice or potatoes. Or
serve on a platter, with no sauce for an excellent appetizer.
They also make great sliders that are a popular dish now served a parties.
Pour milk in a large mixing bowl. Cut bread into small pieces and add to milk. Add egg, onion, salt, and ginger and mix well.
Add meat, mix well and shape into 1 1/2 inch balls. (Makes about 25)
Start cooking by placing them in a cold skillet* so you will not have to add additional fat to the pan. Place skillet on low heat and cook until done and lightly browned.
Test if done by cutting into a ball to check if the pinkness has disappeared. If it has, they are done.Remove from the pan and prepare the gravy.
Stir flour into pan drippings on low heat until lightly browned.
Add water and stir until it comes to a boil. Stir in milk. Add
other ingredient, bring to a boil again and keep stirring until it
starts to thicken.
Return meatballs to pan and cook until all is heated and thickened to the way you like gravy. Serve hot.
*An electric skillet is perfect for cooking this dish. Cook on low temperature.
Meat can be served separate from the gravy or noodles and rice and placed in another dish.
This Swedish Meatball Recipe makes an excellent Finger Food made without gravy and noodles, served warm from a chafing dish.
Or serve the meatballs on a toothpick from a serving tray.