Swedish meatballs are a beloved dish that has become synonymous with Swedish cuisine. Their roots can be traced back to the late 18th century when they were introduced to Sweden by King Charles XII, who returned from a trip to Turkey with a passion for the spiced meat dishes he encountered there. This cultural exchange not only influenced the flavors of Swedish cooking but also highlighted the importance of meat as a staple in the Swedish diet.
Traditionally, Swedish meatballs are made from a mixture of ground beef and pork, seasoned with a blend of spices such as nutmeg and allspice, and then served with creamy gravy, lingonberry sauce, and mashed potatoes. The dish embodies comfort and warmth, often enjoyed during festive occasions and family gatherings. I bought my Lingonberry Sauce on Amazon.com : lingonberries
Swedish Meatballs New Jersey Diner Style are perfect for a cold winter night. Serve with creamy gravy and lingonberry jam for a classic Swedish touch. With this collaborative recipe, everyone can enjoy the delicious taste of Sweden.
INGREDIENTS:
- ½ pound ground chuck
- ½ pound ground pork
- 1 egg
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 teaspoon garlic powder
- ½ teaspoon fresh basil, chopped (or dried)
- ¼ teaspoon oregano
- ¼ teaspoon fresh parsley, chopped (or dried)
- 2 tablespoons tomato paste
- ½ cup ketchup
- ¼ cup ginger ale
- 8-ounces evaporated milk
- 1 cup of beef broth (or homemade beef stock)
DIRECTIONS:
In a large mixing bowl, combine ground chuck, egg, nutmeg, allspice, garlic powder, basil, oregano, and parsley. Mix thoroughly, and form into 1-inch size meatballs.
Preheat the skillet over medium heat 275ᵒF for 3-4 minutes. Place the meatballs in the hot, dry pan. Cover the pan, open the vent, and dry sauté until meatballs are released easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan, and brown on the other side until the meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until the meatballs are browned on all sides.
While the meatballs are browning, in a medium mixing bowl, combine tomato paste, ketchup, ginger ale, evaporated milk, and beef stock. When the meatballs are browned on all sides, pour the mixture into the skillet. Reduce the heat to low 180ᵒF, cover with the vent closed, and simmer for about 10 minutes.
SERVE with mashed potatoes and peas, or over rice or egg noodles, or as an appetizer.