Swedish Meatballs, Perfect for Christmas
Meatballs are one of those things I really love (as you can see by the many posts I’ve pout here) and these Swedish meatballs are one of my favorites. They’ve got an interesting texture, unlike meatballs of any other kind I’ve had. The sauce, however, is the winner here. There are a couple of ways you can make it, assuming you have some really good mushroom soup handy, but you can also make it with just good old mushroom soup from the can.
If you have good creamy mushroom sauce, skip the milk in the recipe below and just add some sour cream to give it that nice body. If you have mushroom soup, add the milk and you’re fine. You can also add pre-cooked shredded mushrooms to the mix, if you like.
I’m guessing the soft texture that comes with the meatballs is from 3/4 cup of milk that’s added to the meatball mix, because there doesn’t seem to be anything else different. In fact, as far as I know, I don’t remember seeing milk in any other meatball mix, come to think of it. Whatever the cause, the meatballs come out fresh and will definitely win your heart. Promise.
The Swedish meatballs are great for Christmas and also can make a delicious appetizer, if you wish.
- 1 lb ground beef
- 2/3 cup milk
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 (10 3/4 ounce) cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- Preheat oven to 400ºF.
- Mix ground beef, milk, breadcrumbs, egg, onion powder, nutmeg, salt and pepper together. Shape into balls. Place on cookie sheet. Bake for 10 minutes or until browned. Remove meatballs from oven and place in a baking dish.
- Turn oven temperature to 350ºF.
- Stir together ingredients for the sauce and combine with the meatballs in the baking dish.
- Bake, covered, for 45 minutes to 1 hour.
- Let stand covered for 10 minutes before serving.