Bergie’s Best Meatballs

Bergie’s Best Meatballs

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6-8

    • About This Recipe

    “This is my version of Swedish Meatballs. They are good enough for company, easy to make and you’ll have them coming back for more.”

    Ingredients

  • 2lbs ground chuck or 2lbssirloin
  • 1 1/2 cupsgrated raw potatoes
  • 5tablespoonsgrated onions
  • 3teaspoonssalt
  • 1 1/2 teaspoonsallspice
  • 1 (10ounce) cans beef broth
  • 6ounceswater
  • 1/4 cupbutter
  • 2tablespoonslight olive oil

    • Directions

  • Mix together the ground meat, potatoes,onion, salt and Allspice.
  • Mix well, use your hands.
  • Shape the mixture into Ping Pong sized meatballs.
  • Put the Broth and water in a saucepan and bring to a boil.
  • Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
  • Using a slotted spoon remove meatballs and drain on a paper towel.
  • Reserve the broth.
  • At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
  • When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
  • Add the reserved broth to the pan and simmer until the meatballs are cooked through.
  • If you wish you may add a little flour to thicken the broth.

    • Reviews

  • “What a novel idea to have potatoes in the meatball mix!I used my regular meatball recipe and added the potatoes.I boiled them up in a combination of broth and cranberry sauce, and this was a truly superb appetizer!”

  • “Great meatballs Bergy. Did 2 batches for a shower, they were the hit of the night! While they were still hot, I sprinkled parmesan cheese over them in the serving bowl and carefully turned them over in the bowl and sprinkled the parmesan again. Put some sprigs of fresh parsely around the bowl for garnish and refigerated them. Served them cold with toothpicks. Great appy!! Thanks for posting.UPDATE: When I made the meatballs for the shower, I didn’t need the broth, so i put it away in the freezer.Last night, i had left over round steak to use up, so i defrosted the broth , added some carmalized walla walla onion rings half a chopped green bell pepper, a couple of mushrooms and the round steak, (which i had used to carmalize the onions),some oregano, stuck it in the oven for about 25 minutes and served it over garlic mashed potatoes. The meatball broth made an outstanding base for it.BOY!! was it good. A 2nd thank-you Bergy!!”

  • “Excellent meatballs, Bergy. I made these ahead of time like you suggested and served them at our Halloween Party. Made things go much smoother. They were delicious. I really like the grated potatoes which I think added to the tenderness. Also, the broth was to die for yummy. I did add just a little flour to thicken up the sauce. Thanks for another great one.”

  • “I made these with a ground beef / ground chicken combo – the sauce was very tasty over garlic mashed potatoes. I will reduce the salt to 2 tsps next time. Thanx Bergy! “

  • “Excellent meatballs that were full of flavor.Very easy to make and the sauce is awesome.Love the addition of the potatoes. Might add a little minced garlic to the mix next time but other than that would not change a thing.Thanks.”

  • “So quick to make and so deliciously flavoursome, Bergy!I made a double quantity so there were plenty to put in my parents’ freezer: lots of easy meals for them!I used very much less salt, and I added six cloves (to my double portion) of minced garlic.The allspice was fabulous in these meatballs.And not a spice I would ever have thought to use in meatballs.I loved the grated potato too, though I have used that before in meatball and meatloaf recipes.And that put me in mind to use some grated carrot as well, so I added just two grated baby carrots (to my double portion).They added some sweetness which blended really well with the other flavours, so next time I make these I think I’ll add slightly less potato and slightly more carrot.I was a little nervous not adding an egg to the meatball mixture but decided to trust the recipe (who was I to question it?!), and once the meatballs had been added to the broth they were just fine!Stayed together beautifully!We enjoyed these tonight with a mushroom sauce over noodles.And I’ll be enjoying some tomorrow for lunch in a sandwich, at room temperature, with baby spinach leaves.Since dinner time, I have sampled one meatball at room temperature (for the sake of the reviews: wonderful excuse!)It was fabulous!I’ve made this recipe for Pick a Chef 2006, and feel privileged to have found such a wonderful recipe which I’ll certainly be making again and again!Thank you, Bergy!”

  • “I pre-made these up to the point stated in the recipe and refrigerated for two and a half days.When I got them back out and finished them for dinner (I thickened the sauce and used it for gravy on potatoes) we were all impressed.I have to say that they were the most filling meatballs I have ever had…was it the potato addition?Thanks so much for another recipe to put in my ‘tried and true’ folder. “

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST