From the SCCC Kitchen

From the SCCC Kitchen: A sample of Sweden

Wednesday, December 19, 2012
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From the SCCC Kitchen

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, educational aide Lisa Valentine offers the third of four recipes ideal for holiday entertaining. Today, Swedish meatballs are going into the oven.

Some holiday revelers taste meatballs in a hot tomato marinade and say “Sweet!”

Lisa Valentine tastes meatballs in a brown, beefy sauce and says “Swede!”

For Valentine, Swedish meatballs are a fun and easy treat to make for December and January parties.

“What makes them are the sauce,” she said. “It’s like a stroganoff sauce.”

A combination of flour, beef broth and sour cream will give culinarians the signature sauce. Valentine bakes her meatballs. Covering them with the smooth brown is the final step.

“My husband Chris loves Swedish meatballs because he does not love shrimp,” Valentine said. “My husband is very picky. Swedish meatballs are something he will eat.”

Valentine appreciates Swedish-style cooking because she appreciates Chris.

“I like them because my husband likes them,” Valentine said. “I like to make them for my husband and my children.”


3 tablespoons clarified butter, divided

1⁄2 cup finely chopped onion

1 pinch plus 1 teaspoon salt

1⁄4 cup bread crumbs

3⁄4 pound ground chuck

3⁄4 pound ground pork

2 eggs

1⁄4 teaspoon black pepper

1⁄8 teaspoon ground allspice

1⁄8 teaspoon ground nutmeg

1⁄4 cup all-purpose flour

3 cups beef broth

1⁄4 cup sour cream

Preheat oven to 200 degrees. In a sauté pan, add 1 tablespoon of the butter, onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In a mixing bowl combine the bread crumbs, ground chuck, ground pork, eggs, salt, black pepper, allspice, nutmeg and the softened onions. Mix well.

Make meatballs into 1-inch portions and place on a sheet pan.

Heat the remaining butter in the sauté pan over medium-low heat. Add the meatballs and sauté until golden brown, about 7 to 10 minutes. Remove meatballs with slotted spoon and set in 200-degree oven for about 30 minutes.

Once the meatballs are removed from pan or skillet, decrease the heat to low and add the flour. Whisk until lightly browned, add beef broth slowly and whisk until sauce begins to thicken. Add the sour cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Frozen meatballs can also be used.

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