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Peppery Swedish Meatballs Recipe
Calories
Ingredients
The Meatballs:
½
cup
minced sweet onion
1
tbs.
butter/margarine
¼
tsp.
salt
2
lb.
of Meatloaf Mixture
ground beef, pork &veal
¾
cup
bread crumbs
1
lg. egg
¼
tsp.
paprika
1
tsp.
ground black pepper
½ teaspoon for less peppery
¼
tsp.
Mrs. Dash
table blend
1 ½
tsp.
Worcestershire sauce
The Gravy:
1
cup
of milk
2 % is fine
1
tbs.
butter/margarine
1
tbs.
flour
½
tsp.
Mrs. Dash
table blend
½
tsp.
ground black pepper
¼ tsp. for less peppery
¼
tsp.
paprika
¼
tsp.
salt
12
oz.
jar of beef gravy
½
cup
of water
¼
tsp.
Worcestershire sauce
2
tbs.
sour cream
Ready to serve. I usually put them over buttered noodles
but sometimes serve them a la cart as an appetizer as shown in the picture above.
Instructions
Sweat the onions with the butter and margarine, then set aside.
In a large bowl hand mix all ingredients, including the onions once they have cooled enough to handle.
Roll into small balls. Approx. the size of a walnut.
Brown the balls over med/high heat, just enough to put a light sear on the outside.
Remove meatballs and drain grease from pan.
Add milk, butter & flour together to pan and whisk over med/high heat intil sauce starts to thicken.
Add the remaining ingredients, mix well.
Put the meatballs in the gravy. Add stir enough to ensure all the balls are thoroughly covered.
Simmer for approx. 1 ½ to 2 hours.