The idea to write and actual recipe for Swedish Meatballs came after writing Homestyle Meatballs. While many simple recipes call for cream of something soup, this recipe provides a little more versatility.
Tips To Perfect Swedish Meatballs
First, try to avoid using frozen meatballs. Making them from scratch only takes a few minutes, and the results improve exponentially.
Second, avoid overcooking the sauce. Like most dairy based sauces, this one can curdle and the results taste like sour milk.
Third, always allow your Swedish Meatballs time to simmer, stirring continuously. Not allowing the sauce to simmer will result in an inedible liquid. Stirring as it simmers prevents a thick film from forming over the top. Either way, you want to stir.
My favorite plating consists of long grain rice, green beans, and garlic toast. However, egg noodles seem the most popular option in most recipes. You can experiment with various starches and even pasta to see what works best for your style.
Let me know how your turn out!
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.