Swedish Meatballs

It's been quite a while since I've shared a recipe with ya'll hasn't it?

I've been so busy lately and also just returned from a two week vacation, hence my absence, but I returned with a yearning for cooking and baking so I'm sure you will start seeing a lot more frequent posts here on this ol' cooking blog of mine.

Tonight's dinner is one of those comfort meals, it just makes us go "yep, we're definitely home".

Swedish Meatballs

1 lb ground beef
½ lb ground pork
¾ cup breadcrumbs
¼ cup milk
1 large egg
1 small onion, chopped
½ tsp salt
¼ tsp ground nutmeg
¼ tsp pepper
3 Tbs flour
¾ cup water
1 cup half and half cream
1 tsp beef bouillon
½ tsp salt
parsley for garnish.



Preheat oven to 350 degrees F.

In large bowl, mix beef, pork, breadcrumbs, milk, egg, onion, ½ teaspoon salt, nutmeg and pepper. Shape mixture into 1″ balls.

Place meatballs in ungreased jelly-roll pan.

Cook, uncovered, for about 20 minutes (until light brown). Remove meatballs to serving dish; keep warm.

Place 3 Tablespoons of the meatball drippings into a saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in water, half and half, bouillon and ½ teaspoon salt. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

Pour gravy over meatballs; sprinkle with fresh parsley.

Serve meatballs over hot, cooked noodles.

Servings: 6

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