Swedish Meatballs & Sweet and Sour Meatballs 

Swedish Meatballs 

  • 1 ½ lbs. ground beef 
  • 1 Tbsp. butter or margarine, melted 
  • 2 beaten eggs 
  • ½ cup minced onion 
  • 1 cup milk 
  • ½ cup dry bread crumbs 
  • 1 teas. seasoned salt 
  • ½ teas. dried dill weed 
  • ½ teas. ground allspice 
  • ¼ teas. ground nutmeg 
  • Cream Gravy (see recipe below) 

In a small skillet over medium heat sauté the onion in the melted butter or margarine until translucent.  In a mixing bowl combine the cooked onion, eggs, milk and bread crumbs and mix well.  Stir in the ground beef, salt, dill weed, allspice and nutmeg and mix well.  Cover the mixing bowl and refrigerate the ground beef mixture for 1-2 hours.  Remove the ground beef mixture from the refrigerator and shape the meat mixture into 1-inch balls.  Preheat oven to 350 degrees F. Place the meatballs in a shallow baking dish and bake the meatballs in the preheated oven for 20-25 minutes.  Drain any excess grease from the meatballs by placing meatballs on paper towels.  Add the cooked meatballs to the cream gravy and simmer for 5-10 minutes. 

Cream Gravy 

  • 2 cans 10 ½ oz. condensed beef broth 
  • ½ cup butter or margarine 
  • ½ cup flour 
  • ¼ teas. white pepper 
  • 1 teas. dried dill weed 
  • 1 cup milk 

In a large skillet over low heat melt the butter or margarine.  Stir in the flour, white pepper and dill weed.  Cook the butter or margarine with the flour and spices until the mixture is smooth and bubbly.  Remove the skillet from the heat and slowly add the beef broth and milk, stirring until smooth.  Return the mixture to the heat and cook, stirring constantly until mixture comes to a boil.  Boil 1 minute. 

Sweet and Sour Meatballs 

  • 1 lb. ground beef 
  • 1 beaten egg 
  • 2 Tbsp. onion flakes 
  • ½ cup fine bread crumbs 
  • ¼ cup milk 
  • ½ teas. salt 
  • ¼ teas. pepper 
  • 1 teas. Worcestershire sauce 
  • 2 Tbsp. oil 

In a large mixing bowl combine the ground beef. onion flakes, milk, bread crumbs, salt, pepper and Worcestershire sauce.  Form the ground beef mixture into 1 ½ inch balls.  Heat the oil in a large skillet and brown the meatballs in the oil.  Drain the cooked meatballs on a paper towel.  Add the cooked meatballs to the sweet and sour sauce. 

Sauce for Sweet and Sour Meatballs 

  • 1 13 oz. can pineapple chunks, undrained 
  • ½ cup brown sugar 
  • 1 Tbsp. cornstarch, dissolved in 2 tablespoons of cold water 
  • 1 Tbsp. soy sauce 
  • ½ cup vinegar 
  • ½ cup diced green pepper 

In a medium saucepan over medium heat combine the pineapple chunks with the juice, brown sugar, cornstarch mixture and vinegar.  Bring this mixture to a boil.  Cover the saucepan and reduce the heat and simmer for 15 minutes.  Add the diced green pepper and simmer, covered, for another 5 minutes.  Spray a crockpot with cooking spray.  Place the meatballs and the sauce in the crockpot and cook on low for 2 hours.  Sweet and sour meatballs are often served over rice.