This week Mom made Swedish meatballs, and served them over wide egg noodles. She and Dad and I recently watched a Muppets movie, so of course we made plenty of references and did our best impersonations of this classy guy:
I think the thing that makes Swedish meatballs... well, Swedish... is the sauce. Your typical Italian meatballs are made with red tomato sauce, and Swedish meatballs are made with a white sauce.
Swedish Meatballs (from p. 261 of the BCC): The meatballs are a mix of beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce (a very fun word to say when imitating the Swedish chef!), egg, and milk. The sauce is a simple mix of flour, paprika, salt and pepper, cooked over low heat and stirred until "smooth and bubbly," then slowly stir in sour cream. After you brown the meatballs, add them to the sauce.
I don't know if that's the way the Swedes cook them, and I'm pretty sure the Swedish chef would have involved rubber chickens and talking broccoli, but this is the recipe according to the BCC, and it was a delicious success... and if it's good enough for Betty, it's good enough for us!
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