Swedish Meatballs and Sauce
Ingredients
- Meatballs:
- 4 lbs ground beef
- 2 lbs ground pork
- 6 slices of stale bread soaked in milk
- 3 eggs, beaten
- Garlic salt to taste
- Salt and black pepper to taste
- 1/2 cup parsley, chopped fine
- 1/2 cup green onions, chopped fine
- 2 medium onions, chopped fine
- 4 stalks celery, chopped fine
- Oil for frying (if frying method)
- Sauce:
- 1 (8 oz) can tomato sauce
- 1 (6 oz) can V-8 juice
- 1/2 cup Jack Miller Bar-b-que sauce
- 1 1/2 cups water
Step-by-Step Instructions
- For Meatballs: Combine all meatball ingredients (ground beef through celery) and roll into bite-size balls. The less you work the meat, the better the texture and taste will be.
- Fry in hot oil until brown, about 3-4 minutes per batch, or bake in oven at 400 degrees F in a pan or cookie sheet with a lip for 20 minutes or until brown. Makes 400 to 450 meatballs.
- For Sauce: Cook the tomato sauce in a large pot until thick, about 10 minutes. Add the V-8 juice, the bar-b-que sauce and the water (alternatively use 2 cans mushroom soup and 2 measured cans of barbeque sauce). Bring the sauce to a boil and add the meatballs.
- Lower heat and simmer for 20 minutes, stirring occasionally to coat meatballs with sauce.
Common Problems and Solutions
Q: Why are my meatballs falling apart?
A: Don't overwork the meat mixture, which can make it mushy. Also, make sure your bread is well-soaked in milk and drained of excess liquid. The eggs and bread act as binders, so don't skip them.
Q: Can I make these ahead of time?
A: Absolutely! You can form the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them uncooked for up to 3 months. You can also cook the meatballs completely in sauce, refrigerate, and reheat when ready to serve.
Q: How do I keep meatballs from getting too dry?
A: The combination of beef and pork keeps them moist, as does not overworking the meat. Simmering them in the sauce at the end also helps keep them juicy.
Tips and Techniques
For easier handling when rolling 400+ meatballs, use a small cookie scoop to portion the meat mixture evenly. Baking is much easier than frying when making this many meatballs. You can also cook them in batches and keep warm in a slow cooker with the sauce for serving at parties.
Ingredient Substitutions
- Jack Miller Bar-b-que sauce: Any Louisiana-style barbecue sauce or your favorite brand
- V-8 juice: Tomato juice or additional tomato sauce
- Ground pork: All ground beef or half ground turkey
- Stale bread soaked in milk: 1 cup Italian breadcrumbs plus 1/4 cup milk
Equipment Needed
- Large mixing bowl
- Baking sheets with rims (if baking)
- Large pot or Dutch oven for sauce
- Small cookie scoop (optional, for portioning)
- Slow cooker (optional, for keeping warm while serving)
Historical Context
Swedish meatballs became popular in the American South as a party and wedding appetizer in the mid-20th century, often adapted with local barbecue sauces instead of traditional cream gravy. This recipe represents that Southern party tradition.
