This is a simple Swedish Meatball recipe I amended from The Boston Cooking School Cook Book (dated 1938).
It does not include sour cream, however, the cook could add 3/4 cup to 1 cup of sour cream at the end of cooking. Do NOT BOIL sour cream.
- 1 lb. of lean ground beef (10%-15% fat)
- 1/2 cup 'stale' bread crumbs (*I prefer VIGO Italian-style bread crumbs)
- 1 egg, slightly beaten
- 2/3 tsp. - 3/4 tsp. of salt
- 1/8 tsp. of pepper
- 'Few grains' of nutmeg (use no more than 1/4 tsp.)
- Pepper, nutmeg, garlic powder & onion powder (all to taste)
- Gravy Master seasoning & browning sauce AND
- 2 pkgs. of McCormack Brown Gravy mix
- Gravy Master & 1 pkg. of McCormack Au Jus Gravy mix & 2 Tbsp. of flour
Add salt, pepper and nutmeg to egg. Beat slightly. Pour onto meat.
· Add bread crumbs (approx. 2 Tbsp. at a time) to above meat, egg mixture & use hands to mix thoroughly.
· Make 1-1/2" balls from meat, using as little pressure as possible.
· Place meatballs onto a baking pan.
· Cover with plastic wrap (at least twice) and a towel - Place into refrigerator.
· Let meatballs stay in refrigerator for 1 hour.
· Meanwhile, approx. 5-10 mins. before baking meatballs, heat oven to 400 degrees.
· Bake meatballs uncovered, until nicely browned, approx. 20 minutes.
Prepare gravy approx. 10 mins. before meatballs are done.
· If using McCormack Au Jus Gravy mix, mix in 2 Tbsp. of flour (3 Tbsp. if you like it thick) before you gently add/mix in 3 cups of water.
· Use Gravy Master to taste, pepper and nutmeg to taste. NO NEED TO USE ANY ONION POWDER OR GARLIC POWDER if using Au Jus Gravy.
· Cook on Med-High heat, stirring frequently until it comes to a gentle, rolling boil.
· If using McCormack Brown Gravy mix, use ONION & GARLIC POWDER in addition to pepper and nutmeg (all to taste).
· Cook McCormack Brown Gravy mix on Medium, stirring frequently, until it comes to a gentle, rolling boil.
· Add meatballs to gravy, cover, and simmer at least 1-1/2 hours.