Swedish meatballs good with rice, noodles


February 19, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Ruth Wick of Lenoir City, Tenn., sent in a short request. "I would like the recipe for classic Swedish meatballs."

Sandi Till of Sunriver, Ore., responded. "Here are Swedish meatballs that were my family's favorite for a very long time -- 45 years. My three children always loved them, and now five grandchildren enjoy them, and I hope you like them too, Ruth! We love them on fluffy rice or noodles."

Recipe requests

Gertrude Lyles of La Plata writes that she wants the recipe for a dessert served in the employees' cafeteria at the Greater Southeast Community Hospital. "It contained apple and cranberries with oatmeal, I think. It is similar to a brown betty dessert. I have not been able to find it on the Internet."

Jan Cook of Salem, Ore., is seeking a recipe that she has lost. "It was a pate made with beef liver and bacon, which were baked in the oven and then ground. It had other ingredients and was formed into a ball and pressed into a decorative bowl. It was delicious served with crackers."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Swedish Meatballs

Serves 6 to 8

1 pound ground beef

1/2 pound ground pork

1/2 cup minced onion

3/4 cup fine dry bread crumbs

1 tablespoon minced parsley

2 teaspoons salt, divided use

1/4 teaspoon pepper, divided use

1 teaspoon Worcestershire sauce

1 egg

1/2 cup milk

2 tablespoons vegetable oil

1/4 cup flour

1 teaspoon paprika

2 cups boiling water

3/4 cup sour cream

Combine meats with onion, bread crumbs, parsley, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, Worcestershire, egg and milk. Shape mixture into balls the size of walnuts.

Brown in 2 tablespoons vegetable oil on all sides, removing them in batches to a plate as the meatballs brown. When all meatballs have been cooked and removed, add flour, paprika, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper to the fat in the pan.

Cook for 1 minute over medium heat. Stir in boiling water and sour cream until mixture becomes smooth. Return meatballs to gravy and cook 15 to 20 minutes.

Tester Laura Reiley's comments: "It's a classic dish, one that is usually associated with party food eaten with toothpicks. This is the traditional, creamy version of the little meatballs, with the pork lending a little more moisture and flavor to the beef.

"The paprika gives these a slight kick, but to add a little more flavor, 1/2 cup chicken stock and 1/2 cup white wine could be substituted for 1 cup of the water. For a lower-fat version, some of the fat could be poured off once the meatballs have all been browned."

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