Soooo I have to start out…I kinda struggled with this photo shoot. These meatballs are messy. Some what brown and poky. Not perfect food photography candidates. I began getting a little frustrated during the shoot trying to make them look nicely plated and pretty. After about 40 pictures and 3 different lighting locations I said screw it. I’ll try another day. I cut a piece and started to pile up my fork as the food became all fuddled together and realized my mistake. I have been trying to force these poor meatballs into something they are not. They are not golden beauties to be set out and admired-they are a brown braise MESS! ready to feed a hungry tummy. That, my friend, is when I realized their true beauty. Annd then I ate them remembering why I started this whole process.
These Swedish meatballs are a bit of a delight. I browned them up before church on Sunday, threw them in the crock-pot and they were beggin to be devoured at 3. You might be wondering what makes them Swedish? Swedish meatballs are a very moist meatball served with a brown gravy and mashed potatoes.. go even farther and serve lingonberry sauce and cabbage with them and you have a truly authentic Swedish dish.
To start out making your meatballs, combine 3 lbs… ok stop. That’s a whole lotta meat. Yes it is. If you are serving an army. Go ahead with the 3lbs. OR if you are the smarty pants type and want to freeze some meatballs proceed with the recipe. Otherwise feel free to cut everything exactly in half. Half of this recipe fed me and my hub +3 kids and left overs.
K 3lbs of lean ground beef. In a large bowl combine beef, 2 Cups of Quick Oats, 2 eggs, 1 tsp Salt, 1 tsp Pepper, 1 Pkg. of Lipton Onion soup, 1 Can of Evaporated Milk (adds a nice moisture and flavor), and 1 Onion minced. Work gently together with hands.
Scoop in to meatballs using a cookie scoop, or roll with hands. Cook on medium high heat turning to brown all sides. They are also great if you would rather bake them in the oven. Either way, cook meat through.
Serve with mashed potatoes and the remaining sauce in the crock-pot can be used as a gravy. I mentioned that a tradition Swedish meatball is served with lingonberry sauce.. didn’t have any of that on hand. But I made sure to have some cabbage… particularly pickled cabbage. I know many of you just thought Eek! But seriously this stuff is pretty darn good. It adds a whole other element to the dish.. a sweet and tangy pop of flavor that brings out the salty savory of the meatballs. Kinda like the whole add salt to your caramel or chocolate. It doesn’t ruin the flavor or distract, it intensifies and compliments. Sweet and Salty are friends! I would be sure to include either the berry or cabbage, and I prefer Pickled Cabbage.
- 3 lbs. Lean Ground Beef
- 2 Cups Quick Oats
- 2 Eggs
- 1 12oz. Can evaporated Milk
- 1 minced Onion
- 2 pkg. Lipton Onion Soup Mix
- 1 tsp. Salt
- 1 tsp. Pepper
- 2 cans Cream Of Celery
- In a large bowl combine beef, Oats, eggs, Salt, Pepper, 1 Pkg. of Lipton Onion soup, Evaporated Milk (adds a nice moisture and flavor), and minced onion.
- Work gently together with hands.
- Scoop in to meatballs using a cookie scoop, or roll with hands.
- In a skillet, cook on medium high heat turning to brown all sides. They are also great if you would rather bake them in the oven. Either way, cook meat through.
- Place in the Crock-pot.
- In another bowl, whisk together 2 cans of cream of celery and 2 cans of regular milk.. just measure the milk in the cans! You can thin more with the milk if desired. Whisk in a package of Lipton onion soup mix. Pour this mixture over meatballs.
- Cover and cook on low for 5-6 hours or high 3-4.
Serve with mashed potatoes, lingonberry sauce, and cooked or pickled cabbage.