Johns Great Grandmother Gussy (Augusta) was born in Sweden in 1892, 24 years after Watkins was started. She came over to the U.S. while still a young girl and married his Grandfather Charles in 1909. I guess that’s why he loves Swedish Meatball.
In Sweden köttbullar (meatballs) are made with ground beef or a mix of ground beef and pork, mixed with breadcrumbs soaked in milk and finely chopped onions. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Here’s our recipe.
INGREDIENTS
- 1 1/2 cups soft bread crumbs
- 2 T Watkins Onion Flakes
- 1 cup milk
- 1 pound lean ground beef
- 8 ounces lean ground pork
- 1 egg
- 2 T Watkins Parsley
- 1 T Watkins Ground Beef Seasoning
- 1/2 t Watkins Ginger
- 1/2 t Watkins Allspice
- 1/2 t Watkins Nutmeg
- 4 T butter, divided
- 2 T all-purpose flour
- 3 T Watkins Mushroom Soup Base
- 2 cups water
DIRECTIONS
- In large bowl of electric mixer, soak bread crumbs and onion flakes in milk for 10 minutes.
- Add beef, pork, egg, and seasonings.
- Beat at high speed until mixture is fluffy.
- Using 2 teaspoons, dip spoons in ice water until cold; use to form meatballs.
- Melt 2 tbsp/30 ml butter in skillet.
- Brown meatballs on all sides until firm; drain on paper toweling.
- Melt remaining 2 tbsp/30 ml butter in skillet; stir in flour and soup base.
- Gradually whisk in water and continue stirring until mixture thickens.
- Add meatballs and heat through.
- Serve hot over noodles, potatoes or rice.
Makes 8 servings.
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