Swedish Meatballs

What you will need:


2 pounds           venison, ground beef or turkey
2-3 rolls
             Ritz crackers, crushed (30 -70 crackers)
2 tablespoons
   garlic, minced
1 cup
                  onion, chopped
                         green pepper, chopped
1 tablespoon
    soy sauce
1 tablespoon
    sherry (optional)
2 tablespoons
2 teaspoons
2 teaspoons
¼ teaspoon


3 tablespoons     unsalted butter
3 tablespoons
     all-purpose flour
4 cup
                   beef broth
1 tablespoon      sherry
3 tablespoons
    light brown sugar
2 cups
                  heavy whipping cream
1 ¼ teaspoon
      soy sauce
¼ teaspoon
         black pepper
1 tablespoon
      lemon juice
2 tablespoons
    chopped parsley
1 bag
                    wide egg noodles (cook as directed)


Preheat oven to 350°. In large mixing bowl combine all ingredients for meatballs. Line large baking sheet (with sides) with aluminum foil and roll mixture into 1 inch balls. Bake for 20 minutes or until internal temp reaches 160°.

Cook egg noodles as directed on package, rinse and set aside.

To prepare sauce melt butter in large saucepan over medium heat.


Use sifter to gradually add flour to melted butter, whisking continuously


Once mixture is thick you can slowly whisk in beef broth (make sure to add slowly the faster you add beef broth the thinner your sauce will be and you make need to sift in additional flour).


Next whisk in heavy whipping cream, brown sugar, sherry, lemon juice, soy sauce, parsley and pepper.


Serve immediately

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