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 RateIngredients
- 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
Instructions
- 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.
