No doubt, since we have just finished the 2019 Christmas season, you enjoyed some Swedish meatball hors de ouvers. Personally, I love the little morsels so I thought it would be interesting to turn them into a main course casserole.
I have heard the question asked as to what the difference between Italian and Swedish meatballs is. First of all, the meat blend of ground beef, veal and pork are the main players in both styles. The difference comes in the ratio of each meat being used. While both varieties include ingredients such as minced onion and milk soaked bread or crumbs, the seasoning in these two iconic meatballs differs greatly. Swedish meatballs traditionally use spices such as allspice, nutmeg, white pepper and ginger while Italian calls for grated Parmesan, garlic, parsley, fennel seed and oregano.
Another ingredient that is most always used in Swedish meatballs is mashed potatoes. Size is important … Italian meatballs (other than in soup) are quite large whereas Swedish are generally like a hearty teaspoon full.
When it comes to sauce, this is a big part of the flavoring component that sets them apart. Swedish meatballs are cooked in a cream gravy made with beef broth whereas Italian meatballs are served in a tangy, bright red tomato sauce.
All that being said, it brings me back to my casserole. It combines all the ingredients of the Swedish meatballs put uniquely together in a casserole and topped with a mozzarella cheese. Perfect January meal!
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- 1/8 cup margarine
- 1/8 cup flour
- 1 cup half & half cream
- 1 cup beef broth
- 1/2 tsp soya sauce
- 1/2 tsp salt
- 1/8 tsp white pepper
- 454 gm potatoes, peeled & boiled
- 165 gm beef, ground
- 124 gm pork, ground
- 165 gm veal, ground
- 1 tsp EACH sage, basil & onion powder
- 1/8 tsp red pepper flakes, crushed
- 1 tsp salt
- 1/2 tsp pepper
- 100 gm mozzarella cheese, grated
Ingredients
White Sauce
Potatoes
Meatballs
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- In a saucepan, cook margarine & flour until bubbly then slowly add broth & cream. Gently boil for a few minutes; add soya sauce, salt & pepper. Remove from heat & set aside.
- Boil potatoes in salted water until tender but not overcooked; cut into 1/2-inch slices. Arrange them on the bottom & sides of a 8-inch round baking dish.
- Preheat oven to 375 F. In a bowl, combine all meatball ingredients & form into balls. Arrange them over the slices of the potatoes on the bottom of baking dish. Use the remaining potato slices to create 'walls' between each meatball.
- Pour white sauce into each meatball 'pocket'. Sprinkle entire dish with grated mozzarella cheese. Bake 45 minutes or until meatballs are cooked & cheese is golden.
- You can definitely use whatever ratio of meat combo you prefer or just use one one type, your choice.
