I LOVE Swedish meatballs. Something about my intense feelings for these little guys made it daunting to attempt cooking them myself, but I finally did and thoroughly enjoyed the results. Here's my adaptation based on 2 family recipes, and my notes on the three cooking methods I tried.
- 1 cup milk
- 1 Tbsp lemon juice
- 1.5 c gluten free quick oats
- 2.5 lbs ground beef
- 2.5 lbs ground pork
- 3 Tbsp unsalted butter
- 2 medium onions (chopped fine)
- 3 eggs
- 3 tsp salt
- 1 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp pepper
- Stock for simmering (optional - see notes)
- Stir the lemon juice into the milk, then combine with the quick oats and set aside to soak for 20 minutes.
- Combine the ground meat.
- Chop the onions and sauté in butter, then set aside to cool.
- Beat the eggs and mix in the salt and spices.
- In a large bowl, combine the oat mixture, meat, onions, and egg mixture. Blend thoroughly.
- Form small meatballs and then cook by one of three methods:
- Brown the outsides of the meatballs in a pan on the stove, then place on a rack in a baking tray and cook in a 350 F oven until the meatballs reach an internal temperature of 165 F.
- Place meatballs directly on a parchment-lined baking sheet and bake in a 350 F oven until the meatballs reach an internal temperature of 165 F.
- My favorite method: Brown the outsides of the meatballs in a pan on the stove, then simmer in stock until the meatballs reach an internal temperature of 165 F. Save the broth for making something delicious like gravy.
- Enjoy your delicious meatballs plain or garnish with the traditional lingonberry sauce.
Notes & Options
- Smaller meatballs - about the size of a large cherry - are easier to handle, especially if you are browning them in a pan. Using tongs to turn them also helps make the browning step a bit easier.
- Of the three cooking methods, I liked the method of simmering in stock the best. They stayed nice and moist, the stock may have given a tiny boost to the flavor of the meatballs, and the leftover stock would be great for making gravy. (I'll attempt making gravy next time. This time it was used for a hearty soup base.)
- Baking on a parchment lined tray is the easiest method, but yields slightly soggy meatballs since the drippings can't drip and drain away from the meatballs very well.
- Browning in the pan before finishing in the oven was the best method for getting a nice "crust" of slightly caramelized, browned meatball exteriors.
- If you don't need to avoid gluten, you can use breadcrumbs instead of quick oats.
- I didn't have my onions chopped up very fine. I think it would have been better if they were chopped into smaller pieces - no bigger than 1/4 inch.
Copyright 2017 Amanda Hansen all rights reserved