Swedish Balls were a staple in my Mom's kitchen growing up and were and are still seen at fall super and weddings.
Swedish balls are small meatballs served in a creamy sauce. Delicious as a side dish with Thanksgiving and Christmas Turkey, disappearing quickly especially with the children
I use my ebelskivers cast iron pans to cook the meatballs. Yes, I have two which I was going to give one pan away as a gift until I made meatballs in this pan. The pan forms perfectly shaped meatballs! Nothing like making Swedish Meatballs using a Danish cast Iron pan!
Swedish Meatballs can be prepared to be reheated in the oven and freeze well. I like to mix ground pork and ground beef together for extra flavor.
Swedish Meatballs 1 pound ground pork
1 pound ground beef
1/2 c bread crumbs (optional)
Mix lightly and form one inch balls. Brown the meat balls until cooked. I use my ebelskivers cast iron pan.
|Perfectly shaped meatballs|
This was the first recipe I was taught when we bought our first Panasonic Microwave in 1981. Madame Benoit classes came with the purchase of the Microwave.
The bases of the recipe is equal ratio of flour and butter, increasing the ratio depending on amount of sauce needed.
2 T flour
2 T butter
1 C milk
Melt butter, 30sec in microwave
Add flour to butter and mix well
Heating the milk before adding to the butter and flour mixture speeds the process.
Whisk the heated milk into the flour and butter mixture
Beep mixture at 1 min intervals and whisk in-between until the mixture thickens
Add white sauce to meatballs and heat until meatballs are warm
Mushroom can be added to the meatball mixture
Spoon meatballs into containers or casserole to be frozen. The casserole is ready to go, reheat until hot before serving.