Skip to main content

Dale's Swedish Meatballs

“Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.”


Ingredients:


  • 1 pound

    ground beef

  • 2

    eggs

  • 1/2 cup

    bread crumbs

  • 1/2

    onion, chopped

  • 4 cloves

    garlic, minced

  • 2 tablespoons

    Worcestershire sauce

  • 1/2

    green bell pepper, chopped

  • 3/4 cup

    shredded Cheddar cheese

  • 1 tablespoon

    butter

  •  

  • 3 tablespoons

    all-purpose flour

  • 1 teaspoon

    instant coffee granules

  • 2 teaspoons

    beef bouillon

  • 2 cups

    water

  • 3 tablespoons

    sour cream, or more to taste

Directions:


  • In a medium bowl, mix together the ground beef, eggs, bread crumbs, onion , garlic, Worcestershire sauce , green pepper and cheddar cheese until well blended . Form into walnut-sized balls.

  • Melt butter in a large skillet over medium heat. Add meatballs and brown evenly. Remove from the pan and set aside. Stir in flour and instant coffee in the pan drippings . Add beef broth and give water to the pan and mix well. Bring to a boil , and let it thicken . Stir in sour cream.

  • Return meatballs to the pan and let them cook in the sauce for 20 to 40 minutes. Serve as an appetizer, or over rice or egg noodles as a main dish .


Dale's Swedish Meatballs

Comments

Post a Comment

Popular posts from this blog

The Ultimate Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – Which Fantasy Dye Reigns Supreme?

Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – The Ultimate Fantasy Dye Comparison The Ethical Revolution of Fantasy Hair   The world of fantasy hair color has undergone a significant transformation, moving from chemical-heavy formulas to Semi-Permanent Vegan Hair Dye Comparison . Today, three brands dominate this vibrant, cruelty-free market: Arctic Fox, Manic Panic, and Lime Crime. Each brand promises bold colour, but their formulations, longevity, and overall user experience differ significantly. This in-depth comparison analyzes the ROI of each brand, helping you choose the best vegan option for high pigment, long-lasting, and ethically sourced hair color.   1. Pillar 1: Formulation and Ethical ROI – Beyond Cruelty-Free   While all three are certified vegan and cruelty-free, their specific formulas offer different benefits and ethical standpoints: Brand Signature Formula Features Ethical Nuance Arctic Fox Highly conditioning, contains plant o...
Post a Comment
Read more

15 Best Restaurants in Sedona AZ: The Ultimate 2025 Guide

Best Restaurants in Sedona AZ: The Ultimate Foodie Guide (2025)   Let's talk about finding the best restaurants in Sedona AZ . If you're planning a trip, you are in for an absolute visual feast. The red rocks, the vortexes, the "vibe"—it's all true. But in my opinion, finding great food in Sedona is just as critical as finding a great hiking trail. I believe it’s the defining part of any great American foodie trip, whether you're in the high desert of Arizona or exploring the Texas Hill Country, which I covered in my guide to the best restaurants in Fredericksburg TX . Why is it so hard here? Because in a town built on tourism, you get a lot of overpriced, mediocre "tourist trap" food. I believe a great meal in Sedona shouldn't just be about the food on the plate; it has to be about the experience . It’s about sipping a perfectly crafted cocktail while the sun sets over those fiery red rocks. It's about food that feels as magical as the t...
Post a Comment
Read more

SOLE COLBERT

SOLE COLBERT 4 small Dover or lemon soles, skinned 30 ml seasoned flour 2 eggs, beaten 50-75 g fresh breadcrumbs vegetable oil for deep-frying Maître d’hôtel Butter Remove the black skin by holding firmly at the tail and pull it off up to the head.  Rinse and wipe the soles. With a sharp knife make a cut down the centre of the backbone on one side of the fish. Raise the fillets on this side only away from the bone to form a pocket. With the points of scissors, cut the backbone through just below the head and above the tail, so that it may be more easily removed after the fish is cooked. Dip the soles in seasoned flour and coat with beaten egg and breadcrumbs, pressing the crumbs on well. Heat the oil in a deep-fat fryer to 180°C add the fish and fry for about 6-7 minutes, until golden brown. Drain on absorbent kitchen paper. Using scissors or a knife, cut the backbone and ease it from the cooked fish. Fill the centre cavity of each fish with Maître d’hôtel Butter and serve. Serves 4 SO...
Post a Comment
Read more