I've been making Swedish Meatballs for years. Wait. Let me rephrase that. I have a RECIPE for Swedish Meatballs that I've had for years. I used to make these tasty nuggets all the time when my kids were younger and it was always a hit with them...so I'm not sure why I stopped making them. But the other day as I was going through my recipes, I ran across the recipe for these little guys and I got all misty-eyed and reflective about when my kids were little and....okay, not really...but I did think....I should TOTALLY make these! So I did! And you know what? They are just as good NOW as they were THEN!
I have to say, though...the whole time I was preparing them, I had the vision of THIS guy in my head!
Don't you just LOVE The Muppets??
Swedish Meatballs
2 pounds ground beef
1 small onion, finely chopped
½ cup water
1 egg
½ cup breadcrumbs
1 ½ teaspoons salt
½ teaspoon nutmeg
5 tablespoons flour
2 tablespoons butter
BowTie Pasta
Combine ground beef and onion. Add water to bread crumbs and stir. Add moistened crumbs, egg, salt and nutmeg to meat. Mix well with your hands but don’t overdo it. Shape meat into about 40 meatballs. Dredge in flour. (Save remaining flour for gravy.) Melt butter in large skillet. Brown meatballs on all sides. Cover and cook slowly for about 20 minutes. Remove meatballs and add remaining flour to make a roux.
Add:
1 ¼ cups water
1 cup milk
½ teaspoon salt
½ teaspoon nutmeg
Cook and stir until thick and bubbly. Add meatballs back into skillet with gravy and heat through. Serve over cooked pasta.
Let's get started.
Add the water to the breadcrumbs.
Combine this stuff and mix.
Form the meatballs. Mine were about
the size of golf balls. Dredge in the flour.
Fry 'em up!
Fer 'da gravy.
Make the roux. And stir!
Add the rest of the gravy ingredients....
...then add the cooked meatballs.
Serve over BowTie pasta. Or whatever
kind of short cut pasta you like.
But I think the BowTies are cute.
