Swedish Meatballs and Mashed Potatoes

I'm 7/8 Norwegian and 1/8 Swedish.  And, I'm going to say, I certainly love Swedish meatballs much more than I do Lutefisk!  Even if you're not Swedish, you can still enjoy this meal!

Mix the meatball ingredients together and chill for 2 hours.  And, yes, I use my hands to mix the meatballs!  I scrub my hands clean before and after.

Form meat into balls and place on a jelly roll pan.  I spray the pan with Pam or use parchment paper so that the meatballs don't stick.  Bake for 45 minutes at 325 degrees.

Save the drippings for the gravy!



Here's what I do... I put the meatballs in a crock pot.

And, then, I pour the gravy over the meatballs.  At this point, I either put them in the refrigerator for the next day or I get them heating for later in the day.

While the meatballs are baking, I make the gravy.  I'm not going to show so many pictures of the gravy, but these are the 2 most important things:  a large skillet and the utensil for stirring the gravy pictured above.  The directions are below the recipe.

Meatballs:   2        Pounds Ground Beef
                    1        Pound Ground Pork Sausage
                    1        Cup Minced Onion 
                    2        Eggs
                    1        Cup Milk
                    1 1/2  Cups Bread Crumbs
                    2        Tablespoons Parsley
                    1        Teaspoon Salt
                    1/2     Teaspoon Pepper
                    1        Teaspoon Allspice
                    2        Teaspoons Worcestershire

Gravy:        1/2      Cup Flour
                   4         T. Butter
                   3         Cups Skim Milk
                   2         Cans Campbell's Healthy
                              Requests Cream of Mushroom
                  1 1/2   Cups Sour Cream
                           1         T. Better Than Beef Bouillon
                           1         t. Dill Weed
                  1         t. Salt
                  1/2      t. Pepper

Melt the butter in a large skillet on low.  Mix the flour and 2 cups of milk in a separate bowl.  Add the other cup of milk to the butter.  Now add the flour/milk mixture to the butter and milk.  Stir to blend.  Add remaining ingredients, plus the meatball drippings.  Stir until blended and as thick as you like.  Turn the heat up and add a little flour if you like your gravy thicker.  If you are going to eat soon, add meatballs to the gravy and let simmer until completely cooked.  If you are going to eat the next day, put meatballs in a crock pot and then pour the gravy on top.  I like to do this for a Sunday noon dinner.  Have the meatballs warming in the crock pot and the potatoes warming in the oven while we are at church.  Come home, heat up some vegetables and bread, and in no time have a wonderful meal!  **  For some reason, my gravy ingredients won't line up.  On my work space, it looks great, but then when I post the information,  it scrambles.    

Here's my favorite make ahead Mashed Potato recipe:

5    Pounds Potatoes
6    Ounces Cream Cheese (I use 1/3 less fat.)
1    Cup Sour Cream (I use light.)
2    Teaspoons Onion Salt
1    Teaspoon Salt
1/4 Teaspoon Pepper
2    Tablespoons Butter

Cook peeled potatoes in boiling, salted water until tender.  Drain and mash until smooth.  Add remaining ingredients and beat until light and fluffy.  Can be refrigerated up to 2 weeks.  To use, bake at 350 degrees until hot - about 45 minutes.  Or, if you'll be at church, heat on a lower temperature for a longer time.

I hope you enjoy this meal!

Karin