Meatballs are a classic staple at many parties. Most everyone loves them. You can serve meatballs in a fancy chaffing dish or simply have them in a crockpot. They also can be made ahead of time and frozen until needed. You can choose to freeze the pre-cooked meatballs or freeze the meatballs cooked down in the sauce. Meatballs are great for leftovers.
Here is a recipe from River Road Recipes I for Swedish Meatballs. The recipe, as written, makes a fairly large amount of meatballs. Make them ahead of time and just get out the amount you need from the freezer and cook them. Though the recipe is in the Party Food section of RRRI, think outside the box. Maybe serve them as a main dish to your family. Perhaps, serve meatballs over rice or pasta, or alone like mini-meatloaves with mashed potatoes. What about serving them with a side Garlic Cheese Grits? That recipe is on page 56 of River Road Recipes I.
No matter how you choose to serve this recipe, it will be a hit every time.
RRR I, page 229
Swedish Meatballs, RRRI p. 229. Photo by Don Kadair.
- 6 pounds ground meat (beef with approximately 1/4 pork)
- 6 slices of stale bread, soaked in milk
- 3 whole eggs beaten
- 1/2 cup parsley, finely chopped
- 1/2 cup green onion tops, finely chopped
- 2 medium white onions, finely chopped
- 4 stalks celery, finely chopped
- Garlic salt, black pepper, salt
- Sauce: 2 large bottles of barbecue sauce and 2 cans of cream of mushroom soup
Mix all the ingredients (with the exception of the sauce) and roll into bite-size or serving size balls. You can use a ice cream or cookie scoop to maintain consistency. Fry (brown) the meat balls in a small amount of fat (oil). Pour off the excess fat and place the meatballs into a large saucepan or pot. Mix the barbecue sauce and mushroom soup into the remaining drippings and stir. Pour the sauce over the meatballs. Simmer for 40 or 50 minutes.
Makes around 150 or so 1″ meatballs.