My research shows that there really isn’t much difference between meatballs per say. It’s just that Italian meatballs are in a red sauce and Swedish meatballs are in a cream sauce. The cream sauce can take many different directions just like red sauces. I know one thing for sure, our family really enjoys this dish.
This past week my dad was staying with us so we’ve done a few different things. We enjoyed driving over to Chadwick, MO to visit with my brother in law Dale and his wife Terry. We packed a picnic and off we went. Dad and I spent about 3-4 hours just visiting and enjoying the weather. On the way home we were able to catch a candid ‘deer’ moment. Dad also thought he saw a wild pig, but that one is still not for sure! We did take a couple of wrong turns which led us to the most glorious views on highway ‘125’ outside Ozark, Mo.
We’ve had Chinese, Mexican, fast food, tenderloins (I think dad has enjoyed 3 to date) and all kinds of interesting foods. This week it’s time for the meatballs, fried chicken and tapioca. Yes, I like to spoil him while he’s staying at our place. We might even get a show in over at Branson.
I did my meatballs two different ways, I both fried and baked them. My thought process was the leftover drippings would make the sauce tastier, it didn’t seem to matter! Bake all the meatballs ahead of time and then just have the sauce and carb to cook. I’ll be putting about half of the meatballs uncooked in the deep freeze. Flash freeze them and get them out for Swedish meatballs or meatball subs with a red sauce.
If you’re like my friend, Terry, and your grandchildren reside with you perhaps you should make a double batch of these meatballs. Three fourths of the fun with meatballs is the fact it’s a ‘ball’! When I first wrote the recipe around 8 years ago our son, Phillip, was playing football and I remember how he put away about a dozen meatballs!
I’m glad it’s going to be rainy this week and temperatures low because our AC unit has gone out. I’ve spent a couple of very humid weeks without the cool air, and it sure makes it tough to do a great deal of cooking.
Bon appetite everyone. Simply yours, The Covered Dish. www.thecovereddish.com
2 1/2 pounds chuck/pork blend
1 teaspoon thyme
1 teaspoon nutmeg
1/2 cup dried onion
1 teaspoon salt
1 teaspoon pepper
3 egg yolks
1/3 cup milk
2 cups dry commercial bread crumbs
5 tablespoons melted butter
5 tablespoons flour
3 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon dry basil
1 teaspoon smoked or regular paprika
1 cup half and half cream
1/2 cup sour cream or 4 ounces cream cheese
By hand or in mixer combine all the meatball ingredients. After meat is well blended make into tablespoon size meatballs. 2 1/2 pounds of meat should make between 40 and 50 meatballs. I like to place the majority of the meatballs on a parchment covered jelly roll pan in the oven. Bake them at 350 degrees for about 30-35 minutes. Place about 20 or so in a deep dish skillet and sauté on top of the stove; remove with draining spoon. If you have drippings left over use them for the sauce and don’t add all 5 tablespoons of butter. This will add a great deal more flavor to the sauce.
Heat the left over drippings/butter and stir in the 5 tablespoons of flour, whisking until smooth. Stir in beef stock and Worcestershire sauce. Bring to a boil, stirring or whisking to keep smooth. After it comes to a boil slowly add the cream, spices & cream cheese, stirring for a few more minutes. Make sure the cream cheese is soft as you stir it in. If it doesn’t smooth out just grab the hand blender and smooth it out.
*This writer would enjoy mushrooms in the sauce too!
Pour meatballs into the sauce and serve over rice or noodles. This should be enough for 4-6 persons, just don’t invite my family!!!!