Swedish Meatballs
This is a delicious and classic hors d'oeuvre so make plenty.
Ingredients
Meatballs
- 1 lb Gound Beef
- 1 lb Ground Veal (if you don't eat veal this is also great with just beef)
- 1 Onion
- 3 cloves Garlic
- ¼ cup Ginger Snap Cookies
- 3 Eggs
- 1 cup Heavy Cream
- ½ cup Catsup
- ½ tbsp Salt
- ½ tbsp Black Pepper
- 3 tbsp Dried Parsley Flakes
- 1-2 cups Breadcrumbs
Brown Gravy
- ½ stick Butter
- 3 tbsp Olive Oil
- 2 Finely Diced Onions
- 3 cloves Minced Garlic
- ½ cup Flour
- 1 pinch Salt
- ¼ tbsp Sugar
- ¼ tbsp Black Pepper
- 2 cups Beef Stock
- ½ cup Dry Sherry
- ½ tsp Ground Ginger
- ½ cup Sour Cream
- 2-3 tbsp Chopped Parsley
Instructions
Meatballs
- In large mixing bowl place Ground Beef and Ground Veal (if you don't eat veal this is also great with just beef).
- In processor puree Onion, Garlic and Ginger Snap Cookies.
- Add pureed onion mixture to ground meat and gently toss.
- Add Eggs, Heavy Cream, Catsup, Salt, Black Pepper, Dried Parsley Flakes and Breadcrumbs (a little at a time to reach desired texture). Blend gently.
- Form desired meatballs, a 1 oz scoop for cocktail size meatballs is perfect for a bite-sized hors d'oeuvre.
- Cook meatballs in a 350℉ oven for 20 minutes or until fully cooked.
- Toss cooked meatballs with Brown Gravy.
Brown Gravy
- In skillet sauté Butter, Olive Oil, Onion and Garlic.
- When onions are soft add Flour, Salt, Sugar and Black Pepper. Cook flour for 3-4 minutes until it starts to get golden but not brown.
- Add Beef Stock, Dry Sherry and Ground Ginger and cook until sauce starts to thicken.
- Add Sour Cream and Parsley. Taste to adjust seasoning.
