Swedish Meatballs

I’m listening to Eric singing in the shower after working out at the gym. He’s one of those good people of the world who exercises every day, even after a long day at work. Me? Well I’m pregnant. I know, doctors keep telling us that this is in fact exactly why I should start exercising, but we all know doctors change their minds about stuff like this every 10 years anyway. Right??

IMG_0565I think I might be nesting. Or maybe I’m just finally reaching what most people would consider a normal level of cleanliness. We’ll see how long it lasts. Today I scrubbed my oven within an inch of its life. I deep cleaned my Kitchenaid. I did all the laundry in the house. Changed all the sheets. I even cooked dinner. Yet somehow I managed to avoid the biohazard level of dirty dishes that were literally overflowing my sink. You know those days, when the dishes are stacked so high that it’s impossible to fill your water  pitcher without bailing in water from a cup, and you can’t wash your hands without lifting up your elbows.

Sometimes I write about stuff on this blog that I think other people will relate to, but then I realize that no, I’m the only one in the world who is this disgusting.

IMG_0557These meatballs, on the other hand, are divine. Eric’s family is Swedish, and this is the special meal they eat every year on Christmas Eve. They are awesome and delicious and guess what, they are super easy. They are similar to the meatballs you can get at Ikea (but way better!)

IMG_0567

Swedish Meatballs


Source: Eric’s Grandma Prudie

Serves 6-8

1-1/2 pounds ground beef
1/2 pound ground pork
2 eggs
1 cup milk
1/2 cup quick oats
1/2 teaspoon dry mustard
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3-5 dashes hot sauce

3 cans cream of mushroom soup
1-1/2 cans water

5 lbs boiled potatoes

Combine all meatball ingredients (ground beef through hot sauce) in a large bowl. Line a rimmed baking sheet with foil, then spray lightly with nonstick spray. With moistened hands, shape the meat into balls that are about the size of a ping pong ball. (It doesn’t really matter as long as they are uniform.) Place them on the baking sheet; you can put them right next to each other, just make sure they’re not touching. Bake in a 450˚ oven for 11-16 minutes, until they are brown and starting to get crispy on top.

You can cook this in the oven or in the crock pot:

Oven directions: In a 9×13 casserole dish, combine mushroom soup with 1-1/2 cans of water. Add the meatballs and stir. Bake at 350˚for 1 hour.

Crock pot: Combine the soup and water in the crock pot. Add meatballs and stir. Heat on low for 5-7 hours, or on high for 3-4. You just need it to get hot.

Serve over boiled potatoes.

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4 thoughts on “Swedish Meatballs

  1. I remember when you made these for us, they were delicious! You didn’t mention when to add the dashes of hot sauce – do you put that with the meatball mixture or the sauce? Oh and I’m glad you didn’t ‘nest’ enough to polish off those dishes – we don’t want that baby here just yet!

  2. I relate to so, so, so many things that you write about. The mile high stack of dishes in the sink? Yep. One of the reasons I insisted on a fridge that has water and ice was so my kids won’t knock over the insanely large mountain of breakable items in their quest to hydrate.

Thanks for the comments, foodies!

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