Peppery Swedish Meatballs Recipe

My husband requested I make him Swedish Meatballs soon, so I dug out my recipe notes. This recipe is skewed specifically for his tastes, and is a bit heavy on the black pepper in my opinion. If you aren’t a black pepper nut like him, half of the quantity of pepper in this recipe would be more than sufficient.

Peppery Swedish Meatballs Recipe

The Meatballs:

1/2 cup minced sweet onion

1 tbs. butter/margarine

1/4 tsp. salt

2 lb. of Meatloaf Mixture (ground beef, pork &veal)

3/4  cup bread crumbs

1 lg. egg

1/4 tsp. paprika

1 tsp. ground black pepper (1/2 tsp for less peppery)

1/4 tsp. Mrs. Dash (table blend)

1 1/2 tsp. Worcestershire sauce

1. Sweat the onions with the butter and margarine, then set aside.

2. In a large bowl hand mix all ingredients, including the onions once they have cooled enough to handle.

3. Roll into small balls.  Approx. the size of a walnut.

4. Brown the balls over med/high heat, just enough to put a light sear on the outside.

5. Drain grease from pan.

The Gravy:

1 cup of milk (2 % is fine)

1 tbs. butter/margarine

1 tbs. flour

1/2 tsp. Mrs. Dash (table blend)

1/2 tsp. ground black pepper (1/4 tsp. for less peppery)

1/4 tsp. paprika

1/4 tsp. salt

12 oz. jar of beef gravy

1/2  cup of water

1/4 tsp. Worcestershire sauce

2 tbs. sour cream

1. Add milk, butter &  flour together in saucepan and whisk over med/high heat intil sauce starts to thicken.

2. Add the reamining ingredients, mix well.

3. Pour the gravy over the meatballs. Add stir enough to ensure all the balls are thoroughly covered.

4. Simmer for approx. 1 1/2 to 2 hours.

Ready to serve.  I usually put them over buttered noodles, but sometimes serve them a la cart as an appetizer as shown in the picture above.

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