Swedish meatballs are a fun twist on the traditional Italian meatball. Serve the meatballs over rice or noodles for a new family favorite.
Ever since my first trip to IKEA, I have loved Swedish meatballs. I mean, I love meatballs in general because they are easy to make ahead and freeze for later. I cook meatballs in the slow cooker when I make barbecue meatballs and slow cooker pineapple meatballs. I use meatballs in Italian Wedding Soup and Italian Sausage Minestrone Soup. Of course, we love them with spaghetti and marinara sauce. But Swedish meatballs are just a nice change of pace from their Italian counterparts.
When I make Swedish meatballs, I try to use two different types of ground meat. I usually use turkey and beef, but will sometimes use ground pork and beef. I like the nice smooth texture processing the meat mixture in the food processor gives the meatballs, but be careful not to over process the meat or it’ll get gummy. Blend onion in a food processor. Add egg and blend.
Add meat, bread crumbs, 1/2 cup half and half, allspice and cloves, salt and pepper in to food processor and blend until almost smooth (you may have to do this in batches).
Roll meat in to balls (makes 40-100 depending on size) and place on baking sheet or in a 9X13 pan (something with a lip so the grease doesn't spill over!)
Bake at 325 degrees for about 25 minutes.
For the sauce:
Scrape drippings from your pans into a pot on stove top.
Melt butter in pot.
Stir in flour to make a paste (roux) and cook for 1 minute stirring constantly. Remove pot from burner and slowly whisk in beef broth. Season with salt and pepper.
Put pot back on stove and bring contents to a simmer. Remove from heat.
Put meatballs on rice or noodles and serve with sauce.
Blend onion in a food processor. Add egg and blend.