Until now, I've never known the ingredients for Scandinavian meatballs. I just found a recipe, adjusted it to suite what I had on hand, doubled it for tonights meal, and it's so good! Why didn't anyone share this with me? Of course, I probably could have asked . . .
Right now, the meatballs are in the oven covered with homemade gravy.
The meatballs with be served with leftover mashed potatoes - the kind of potatoes that have all the 'good stuff' added to them. By 'good stuff', I mean butter, sour cream, veggie cream cheese, sea salt & white pepper. The potatoes are prepared ahead of time (up to 1 day ahead of time) and then baked in the oven until heated through. They are a great time-saver.
Scandinavian Meatballs
Yield for Double Batch: Approx. 60 meatballs
4 lbs. ground hamburger
6 Tbl. dried onion soup mix (or 2 packets)
1 cup milk
1-1/2 cups bread crumbs
1 tsp. nutmeg
1/2 tsp. sea salt
Preheat oven to 350 degrees. Mix all the ingredients together. Using a cookie scoop, form the meatballs and place them about 1/2 inch apart on a brownie pan (A double batch will need two brownie pans, and I line the brownie pans with foil for easier clean-up). Bake at 350 degrees for 20-25 minutes or until done. Once done, either use the meatballs immediately, or prepare for storing. The meatballs can be easily frozen for later use and this would make a great OAMC recipe!
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