Insanely Easy Mock Swedish Meatballs
July 4, 2008|Comments (2)
Did I say mock? I do not mean to mock the Swedish — just their meatballs. Their meatballs are just plain heaven. Did I say heaven? Well, I meant it. And yes, that’s a random picture of my kitchen.
Gather all those spices, soy sauce, Worcestershire sauce plus an egg, nutmeg, allspice, and some garlic cloves (I forgot to put them in the picture). The amounts are listed at the bottom of the post. I added a little more nutmeg than I wrote down. For fun.
All done. Just a few capers short of steak tartare. Kidding, of course. Add the rest of the ingredients and stir — but not too much. Start your rice in a rice cooker (or are you the rice cooker?).
Get a cast iron skillet nice and hot once you have coated it in olive oil. Do you have one of these fantastic little olive oil sprayers? Right, now, I would like to confess my undying love to my olive oil sprayer. How do I love thee? Lots.
Add the Campbell’s soup, evaporated milk, and hot sauce to your Crockpot and put it on high. You could ignore the Campbell’s soup and make this sauce the long way (with mushrooms and cream) or you could just save your time and money — and cheat.
Roll the meatballs and place them in the skillet. Turn them regularly or they will be round on one side and flat on the other… like a pubescent boy manufactured them. They should be brown on all sides.
Add the meatballs and pan drippings to the Crockpot. Stir very carefully so that you don’t mash up the meatballs and make this stuff look like a cafeteria lunch special. Let it cook until nice and hot. Turn the heat off and add in the sour cream then serve (or crème fraîche if you want to add it to the pot and not serve immediately… crème fraîche won’t curdle in the heat).
- 1-2 pounds lean ground beef
- 1 egg
- 1/4 cup ketchup (I used homemade but try not to use any with high fructose corn syrup)
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon dry mustard
- 1 Tablespoon soy sauce
- 1 clove garlic, minced
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice (you can leave this out if you would like)
- 2 teaspoons salt
- 1 teaspoon pepper (can use white pepper)
- 2 cans of Campbell’s cream of mushroom (can use cream of celery) soup
- 1 cup sour cream or crème fraîche
- 1 teaspoon Worcestershire sauce
- 1 or more dashes of hot sauce (Tabasco, etc.)
- 1/4 cup evaporated milk
2 cups of rice or you can use spätzle.