Recipe: Meatballs Scandia
Oct. 16th, 2017 07:56 pmI got this recipe from an old friend and recently fixed it for a couple of parties. (It's in the foreground of the photo below, taken by R.)

2 envelopes onion-mushroom soup mix (one box)
1 1/2 pounds ground beef
2 slices soft bread crumbs
1/3 cup milk
1 egg
1 cup water
1/4 teaspoon allspice (optional)
1 scant cup sour cream
1 tablespoon flour
Combine 1 envelope of soup mix, beef, bread crumbs, milk, and egg in large bowl; mix well. Shape into about 24 meatballs. Brown meatballs in large skillet. Pour off fat.
Blend remaining envelope of soup mix with water and allspice; add to browned meatballs. Simmer, covered, for 20 minutes.
Blend sour cream with flour; stir into skillet. Heat through, but do not allow to boil.
Serve with rice. Makes 6 servings.
Notes
On the soup mix - For each packet, I sub:
* 1/3 cup dried onion flakes
* 1/2 teaspoon garlic granules (or garlic powder, if you live somewhere less humid)
* 1 tablespoon beef Better Than Bullion (the amount used to flavor one cup of water)
On bread crumbs - It works better for me if I put only one slice of bread in the blender at a time.
On allspice - I don't have it, so I don't use it.
On sour cream - I use a full cup. If you leave it in the back of the fridge where it freezes and it separates, this may not fix itself when you heat it back up and will then make the whole dish look terrible. It still tastes good, though.
On flour - I have white whole wheat flour or whole wheat pastry flour; both of these work. Any thickener you like would probably work.
On meatballs - You can sub pre-made frozen meatballs. I have used just one one-pound package of meatballs (Trader Joe's turkey meatballs) or (with a little extra water) two packages. So your favorite meatballs will probably work if the flavors don't clash.
On servings. Six? Ha! More like four. If you have side dishes.

2 envelopes onion-mushroom soup mix (one box)
1 1/2 pounds ground beef
2 slices soft bread crumbs
1/3 cup milk
1 egg
1 cup water
1/4 teaspoon allspice (optional)
1 scant cup sour cream
1 tablespoon flour
Combine 1 envelope of soup mix, beef, bread crumbs, milk, and egg in large bowl; mix well. Shape into about 24 meatballs. Brown meatballs in large skillet. Pour off fat.
Blend remaining envelope of soup mix with water and allspice; add to browned meatballs. Simmer, covered, for 20 minutes.
Blend sour cream with flour; stir into skillet. Heat through, but do not allow to boil.
Serve with rice. Makes 6 servings.
Notes
On the soup mix - For each packet, I sub:
* 1/3 cup dried onion flakes
* 1/2 teaspoon garlic granules (or garlic powder, if you live somewhere less humid)
* 1 tablespoon beef Better Than Bullion (the amount used to flavor one cup of water)
On bread crumbs - It works better for me if I put only one slice of bread in the blender at a time.
On allspice - I don't have it, so I don't use it.
On sour cream - I use a full cup. If you leave it in the back of the fridge where it freezes and it separates, this may not fix itself when you heat it back up and will then make the whole dish look terrible. It still tastes good, though.
On flour - I have white whole wheat flour or whole wheat pastry flour; both of these work. Any thickener you like would probably work.
On meatballs - You can sub pre-made frozen meatballs. I have used just one one-pound package of meatballs (Trader Joe's turkey meatballs) or (with a little extra water) two packages. So your favorite meatballs will probably work if the flavors don't clash.
On servings. Six? Ha! More like four. If you have side dishes.