Grammie deDon’s Swedish Meatballs
- 1 lb of ground meat (meatloaf mixture if available)
- Minced or chopped sautéed onions
- Bread crumbs maybe 2 cups (depends on meat)
- Bisto, or gravy thickener
- Hot water or half and half to make gravy (or potato water)
- Sugar 1 teaspon
- 1 egg
- Seasoned salt and pepper
- Combine the ground meat (if using a meat loaf mixture).
- Add salt and pepper (approx 1 teaspoon of each)
- Add the onions and bread crumbs and mix well.
- Add the egg and mix well again.
- Form small meatballs by taking a heaping teaspoon of meat and rolling it into a ball. Should be no larger than a quarter in size. Smaller is better.
- Brown slowly in a skillet, and remove to drain.
- Leave the drippings in the pan to make gravy.
- When all meatballs are drained, set aside, and make gravy in the pan you cooked the meatballs.
- Gravy: Heat the drippings and slowly add thickener (Bisto, flour, corn starch etc) until you have a paste. Stir constantly. Slowly add heated water or half and Half to make gravy (If making mashed potatoes, the water from the potatoes is excellent to use.) Keep stirring until you have a consistency desired, then shut off the heat and stir in a heaping teaspoon of sugar (Must be sugar to be authentic SWEDISH) to the gravy. Place the meatballs in a glass pan and pour all the gravy over the meatballs.
- Serve over flat noodles, or mashed potatoes, or as appetizers.
Gramma de Don used potato water for all her gravy. The sour cream was for the potatoes. Half and half can be used too. I remember her useing it with eye round roasts especially. - Scotty