Swedish Meatballs
This is a delicious and classic hors d'oeuvre so make plenty.
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
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
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.
Keyword Meatballs, Swedish