The Best Swedish Meatballs
My mom has always had a collection of cookbooks. Church cookbooks, town centennial cookbooks, and family cookbooks line shelves in the kitchen. Open one and you will find recipe names, page numbers and notes doodled on the first few pages directing to some family favorites in the following sections. On the pages of the “Moran Family Cookbook” is this one for The Best Swedish Meatballs.
Also known as braised meatballs, this is serious comfort food and perfect for the fall weather that is starting to roll in.
After forming the meatballs with the help of a large cookie scoop, I will stick them in the freezer for 30-45 minutes to firm up before frying.
If you are short on time or don’t want to deal with the mess, just bake the meatballs. I’ve done it before and they are still delicious, just lacking the wonderful crispy outside texture and flavor.
The meatballs are tender and have a wonderful flavor, but braised in the creamy gravy (made with the help of canned soup…. Gasp!) it can’t be beat.
Some members of my family would add sliced mushrooms to the sauce and say it is better. I like it either way, so go wherever the wind blows you my friends!
Spoon the meatballs and gravy over mashed potatoes, buttered egg noodles, or spaetzle. Anyway, it is delicious and quick to be a family favorite.
The Best Swedish Meatballs
Ingredients
Meatballs
- 4 Slices White Sandwich Bread
- 1/2 cup Milk
- 1 lb Ground Beef
- 2 Eggs, beaten
- 1/2 Onion, chopped
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 tsp Pepper
Gravy
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup Milk
Instructions
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In a large bowl soak bread slices in the milk for 3-5 minutes.
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Then add the ground beef, eggs, chopped onion, baking powder, salt, and pepper. Mix to combine.
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With the help of a cookie scoop, form mixture into 1 to 2-inch meatballs. Place on a parchment lined cookie sheet and freeze for 30-45 minutes.
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When slightly firm, working in batches, brown the meatballs in a large skillet then place into a 2 ½ to 3-quart baking dish.
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Once all meatballs have been browned (don’t worry if not completely cooked through, they will finish in the oven), mix up the sauce by combining the cream of mushroom and cream of chicken soup with the 1 cup of milk.
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Pour sauce over the meatballs in the dish and bake for 1 hour at 350° F.
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