Swedish Style Meatballs

Swedish Style Meatballs  

1-½ lb. lean organic ground beef
1 shallot finely diced
1-½ cups sour cream (divided)
2 T organic flat leaf parsley, finely chopped
¼ cup bread crumbs fine crumble (Do not use Panko bread crumbs for this as they get too soggy inside the meatballs.)
2 tsp ground pepper (divided)
2 tsp salt (divided)
1 tsp garlic powder
1 tsp onion powder
½ cup dry sherry
2 tsp fresh thyme chopped with no stems
2 T cooking oil
6 med to large mushrooms, sliced

All in large bowl, add ground beef, ½ cup sour cream, parsley, bread crumbs, 1 tsp salt, 1 tsp pepper, garlic powder, onion powder, and shallots.

Now mix with clean hands like you would a meat loaf careful not to over mix the meat (as this can make the balls tough).

When all is mixed, shape into 2 inch balls. Use a palm full of the mixture and roll it into balls.

Set all meatballs aside if you are a beginner, and add to large frying pan in one step.
Add cooking oil to large pan and bring heat to medium hot. Add meatballs one at a time and brown on all sides careful not to turn too early and tear the balls apart. Now turn each ball in the order you added them to the pan, and repeat until balls are very brown on all sides. (Don’t be too quick to turn them, after all you don’t want to break your balls!)

When meatballs are very brown on all sides remove them to baking dish. Set aside.
After removing meatballs from pan, bring pan with bits and drippings back to medium hot.

Deglaze the pan by adding the sherry and stirring for a few minutes until all bits and sticky stuff has been stirred into the sherry. Add sliced mushrooms. Let the mushrooms become soft before next step.


Turn oven to 325° F.

Now lower the heat of the pan to low and let the mixture cool below simmer. Add the remaining sour cream (1 cup) to the sherry. Stir with whisk until all sour cream is smooth and creamy. Add thyme and salt and pepper. Simmer for 5 minutes letting the flavors marry.

Add the meatballs back into the pan and bake for 40 minutes, turning the meatballs half way through the cooking time so all sides get cooked in the sauce.

Serve over cooked egg noodles or your favorite cooked rice.
Serves six.

I hope you enjoy making these wonderful meatballs as much as I have over the years. My family loves them and they are great for large parties. Pair with a great salad and some good bread. Love to all in the form of food, The Foodpusher.


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