Mix meatball ingredients thoroughly and refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In a large skillet(an electric skillet works well, and then can be used to serve chaffing-dish style), slowly brown and cook meatballs in salad oil. Remove meatballs and keep warm.
Sauce:
Blend the flour, paprika, salt and pepper into the skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
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2 Recipe Reviews
The Swedish Chef reviewed Swedish Meatballs
on March 14, 2004
BORK BORK BORK!!!
foodie13
reviewed Swedish Meatballs
on June 5, 2005