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SWEDISH MEATBALLS RECIPE

Paprika comes from the dried and ground fruits of the plant which is in the same family as chili peppers. Paprika ranges in taste from sweet and mild to slightly smoky to mildly hot. My favorite variety to use in my culinary creations is Hungarian sweet paprika. I add it to deviled eggs, hummus and the recipe given here for Swedish meatballs.

INGREDIENTS FOR THE MEATBALLS:
1 pound ground beef or turkey
1 egg
1/4 cup white onions - peeled and diced
3 tablespoons fresh parsley - chopped fine
1/2 teaspoon ground nutmeg
1/4 teaspoon paprika
1/2 cup dry, unseasoned bread crumbs

DIRECTIONS FOR THE MEATBALLS:
Preheat your oven to 350 degrees. In a large bowl add all the ingredients and mix well. Use a level tablespoon of the mixture and form into meatballs. Place the meatballs onto cookie sheets that have been coated with non-stick cooking spray. Place the pans in the oven and bake for 20 minutes. Makes approximately 30 meatballs. Remove from oven and place the meatballs into a 1 quart size baking dish.

INGREDIENTS FOR THE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon beef bouillon powder
1/2 teaspoon ground nutmeg
1/4 teaspoon paprika
1/2 teaspoon salt
1 tablespoon fresh dill - snipped with scissors
1 tablespoon fresh parsley - chopped fine
2 tablespoons sour cream

DIRECTIONS FOR THE SAUCE:
In a medium size sauce pan melt the butter over medium heat. Add the flour and stir until well blended and cook for 1 minute. Slowly whisk in the milk then whisk in the bouillon, nutmeg, paprika and salt. Bring the sauce to a boil while whisking continuously. Turn the heat down to low and continue to cook the sauce until thickened. Remove the sauce from the heat and stir in the dill, parsley and sour cream. Pour the sauce over the meatballs and serve along with a side dish of egg noodles if desired.

Learn more about this author, Lynn Smythe.
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