Swedish Meatballs in a Stroganoff sauce
Happy January. I hope that the new year is treating you well. This month I am sharing a family favorite with you—Swedish Meatballs in Stroganoff Sauce. This month, I share two recipes in one meal, but if you don't have time to make your meatballs, a bag of frozen meatballs works wonderfully.
First, we will start with the meatballs.
You will need:
1 pound ground beef
½ cup bread crumbs
1 large egg
2 tablespoons grated onion
⅛ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
salt to taste
Follow these directions:
Step 1: Preheat oven to 400 degrees F (200 degrees C).
Step 2: Mix ground beef, bread crumbs, egg, onion, black pepper, nutmeg, and salt together in a bowl; form into small balls.
Step 3: Line baking sheet/cookie pan with parchment paper. Arrange balls on a baking sheet leaving a small gap between each ball—Bake in the preheated oven for 10 minutes. Flip meatballs and continue baking until cooked through 12 to 15 minutes. If you are using a thermometer, 160* is the intended internal temperature.
Step 4: Slice package of mushrooms. I use baby portabellas.
Step 5: Remove meatballs from the baking sheet, and place them directly into a crockpot. Set crockpot on low.
Step 6: Place sliced mushrooms on top of meatballs. Place lip on the crockpot.
Next, we make the sauce. You will need:
2 tablespoons unsalted butter, divided.
1 tablespoon all-purpose flour
1 cup beef stock (preferably unsalted or low sodium and room temperature. If it's refrigerated, it will cool the butter and flour and not thicken correctly.)
1 medium onion, sliced lengthwise, 1/4-inch thick
3 tablespoons sour cream, room temperature
Garnish: 1 tablespoon finely chopped fresh parsley
Follow these directions, remembering to double or triple depending on the number of people eating.
Step One: Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
Step two: Blend in the flour and cook, continually stirring with a whisk, for 2 minutes.
Step three: Gradually pour in the room temperature beef broth, stirring and cooking until thickened and smooth.
Stir the sour cream into the sauce and heat through, but do not boil.
Once the sour cream is mixed in well. It should be a light brown, almost whitish color, pour the sauce over meatballs and mushrooms.
Allow simmering until mushrooms are desired texture.
Serve with rice or egg noodles.