When we lived in Minneapolis, Swedish meatballs were a beloved entree in many households, including ours. We always made ours with sour cream. This recipe from Food.com (by way of Culture magazine!) uses Gjetost, or Norwegian goat cheese, so of course, we figured it’s fair game to adjust it to include fresh chèvre from Birchbark Farm! Yums!
- Prep Time: 20 mins
- Total Time: 40 mins
- Servings: 8
- 2 lbs ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 cup milk or 1 cup broth
- 1/2 cup flour or 1/2 cup fine dry breadcrumbs
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup light cream
- 1/2 cup chicken broth
- 1 cup chèvre
- 2 tablespoons chopped parsley or 2 tablespoons fresh dill
- Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
- Shape into 3/4 inch meatballs with moistened hands.
- Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
- For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in chèvre. Turn heat low.
- Add chopped parsley or fresh dill.
- Re-add meatballs and simmer until heated through.
- Serve with cooked rice or potatoes.