Grandma’s Swedish Meatballs
Mmmm, Mmmm, Good! This is the first time we made this delicious dish, and boy was it worth it. Relatively easy to make and SO yummy!Print Pin Rate
- ½ cup saltine crackers, crumbled about 10 crackers
- ½ tsp seasoned salt
- 1½ tsp fresh ground black pepper, divided
- 1 tsp kosher salt
- 1 large egg, beaten
- ½ lb ground beef
- ½ lb ground sausage (we used hatch green chile sausage)
- ¼ cup all-purpose flour
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 2½ cups reduced sodium beef broth, divided
- Hot mashed potatoes
- ¼ cup chopped fresh parsley
- Set oven to Keep Warm.
- Mix the saltines, seasoned salt, and ½ tsp pepper together in a medium bowl.
- Combine the beef and sausage into a big ball.
- Add the egg to the cracker mixture, then mix with the beef and sausage.
- Divide the big meatball into smaller balls about 1 – 1½ in diamater.
- Mix ¼ cup flour with salt and 1 tsp pepper, then dredge the meatballs in the flour mixture. Make sure you shake off extra flour. The meatballs should be lightly floured.
- Add the olive oil to a lafge skillet over medium high heat and brown all sides of each of the meatballs, then remove to an oven safe bowl with tongs or a slotted spoon.
- Place the bowl of meatballs in the warm oven.
- Reduce heat to medium. Mix 2 tbsp flour with the beef broth until smooth and pour the mixture into the skillet. Bring to a boil then reduce heat to a simmer. Cook until thickened to the consistency of thick gravy, stirring frequently to ensure the gravy doesn't burn.
- Return the meatballs to the pan and heat through.
- Serve over hot mashed potatoes and sprinkle with parsley.