These Swedish meatballs are a family favorite recipe that are flavorful and easy to make, making them perfect for a warming, winter dinner (and they’ll definitely rival anything you can get at Ikea).
The grey, blustery weather we’ve had in Charlotte lately has made me want to do two things. Curl up in front of the fireplace and hibernate until March. Eat a ton of comfort food.
Well, I’m pretty close to achieving my hibernation status. We set our Christmas tree up last week and my favorite thing to do is switch the fireplace on (gas fireplace for the win!), pour a glass of wine, and sit on the couch and bask in the glow of the twinkle lights. I’ve been intermixing my cozy nightly ritual with some of my favorite recipes that are sure to warm us right up.
At the top of the list for a particularly cold, rainy Saturday was one of my favorite family recipes, Swedish meatballs. These Swedish meatballs have been a staple in our family for generations; my grandmother got the recipe from a neighbor, May Williams, and the original (scribbled on a sheet of yellow, lined legal pad in pencil in Baba’s familiar handwriting) is framed and hanging in my mom’s kitchen. It’s a dish that Baba would make as a special occasion dish for my mom and aunt when they were kids, and it’s something my sister and I always looked forward to in the weekly family dinner rotation growing up. It’s not hard to make, and its sentimental smells and flavors make it one of my favorites. It’s a familiar, special dish perfect for a winter weeknight meal or slow Saturday or Sunday.
- 2 lbs. ground chuck
- ½ lb. lean ground pork
- 1 large onion, chopped fine, and sautéed in butter
- 2 beaten eggs salt, pepper to taste
- 2 tbs. parsley
- 1.5 cups bread crumbs
- ¼ cup vegetable oil
- 1 can Campbell's Cream of Mushroom Soup
- 1 can Campbell's Beef Broth
- 1 package wide egg noodles
- Mix together chuck, pork, onion, eggs, salt and pepper, parsley and bread crumbs 'til fully blended. Keep your hands wet while shaping small meatballs. Place the meatballs in a covered glass bowl overnight. The next day, sauté the meatballs in hot oil; they should cook very fast, until they are light brown. Drain the meatballs. Place them in a greased casserole dish. Pour out the grease from the pan you used to sauté the meatballs. Return the pan to the stove, and turn the heat to medium. Mix together both cans of soup, undilluted, making sure to pick up the residue from the sautéd meatballs as you stir. When these ingredients are well-blended, pour over the meatballs. Bake the meatballs, with the lid on the casserole, for one hour at 350 degrees. Serve over wide egg noodles. Enjoy!
Also, it seems like I’m not the only one in the house that loves Swedish meatballs. (I couldn’t resist sharing this Pheebs photobomb).