Remember the black-peppered egg noodles? Well, I used them as a fragrant, flavorful base to these Swedish noodles. I searched for an authentic recipe that didn’t call for sour cream and found an excellent recipe on Cafe Johnsonia’s website.
Unfortunately, my limited exposure to Swedish meatballs includes the type you usually see in church potlucks. I remember popping them in my mouth like popcorn and feeling like 5 of those suckers were never enough.
I had a feeling that these meatballs would taste different b/c the potlucks I frequented were in the South, and I was right. The meatballs I was used to eating were more like Italian meatballs without the tomato sauce. These meatballs didn’t have Italian spices, but it was flavorful and unique. I had to add some more salt to the dish after the fact, but aside from that, it was very good.
Accompanied with the peppered noodles, the dish was full of flavor and the spices that danced in your mouth. I added paprika in the noodles because I read that paprika is a common ingredient in Swedish noodles. The gravy is basically a roux plus beef stock or beef broth – my favorite type of gravy.
I hope you give this recipe a go. It was definitely a new and welcomed dish for my tastebuds!
from The Joy of Cooking
1 Tbsp. butter (I used margarine)
1 Tbsp. onions, finely minced
3/4 lb. ground pork (I used all ground beef)
3/4 lb. ground beef (I seasoned the meat with kosher salt before adding it into the mixture)
2/3 cup fresh bread crumbs*
1 cup milk or water
2 egg yolks
1 tsp. salt
1/4 tsp. each: nutmeg, allspice, ground pepper
4 Tbsp. butter (I changed back to butter b/c margarine affects roux)
2 Tbsp. flour
2 cups beef stock (I used one 14.5 oz can of beef broth)
Melt butter in a small, heavy-bottomed pan and cook the onions until soft, about 1-2 minutes. Set aside. In the bowl of an electric mixer, combine the bread crumbs* and water. Let stand 2 minutes.
To the bread and milk/water, add the egg yolks, spices, salt, meat, and cooked onions. Beat on low speed until smooth.Turn the mixer to high and beat until the mixture becomes light in color and fluffy, about 10 minutes.
Use two spoons or a 1″ small ice cream scoop dipped in water to shape the meat into 1″ balls. Heat the butter in a large, heavy-bottomed skillet over medium heat.
Cook the meatballs in batches of 15-20, making sure to brown them evenly on all sides. Divide the butter in half, and use 2 Tbsp. per batch of cooked meatballs instead of all 4 tbsp at once.
Remove the browned meatballs and drain them briefly on a plate. After all the meatballs have been browned and removed, add the flour to the skillet with the drippings and leftover butter.
Cook, stirring, until lightly browned. Slowly add the beef stock. Cook while whisking until the gravy is thick and smooth. Then, add the partially-cooked meatballs back to the gravy, and let them simmer for another 10 minutes or so.
*For homemade breadcrumbs, preheat the oven to 350 degrees; break up old (or fresh) bread, and place them in the blender (2 slices at a time!). Blend the bread, and pour the crumbs onto a jelly-roll pan. Spread the crumbs out evenly and toast for 15 minutes. (It is suggest that you toss around the crumbs halfway through, but I didn’t do that, and it worked out fine. It was darker around the edges of the pan, but once I mixed it around, it looked fine.)
You can store the crumbs in your freezer for up to 3 months and use the crumbs for meatloaf, meatballs, and a topping on salads.