Swedish Meatballs Italiano

Swedish Meatballs Italiano.blog

We couldn’t decide which country to favor tonight, Sweden or Italy. So I made sixteen Swedish Meatballs, and put half of them into some leftover spaghetti sauce and let them simmer for a bit, while the campanelles (pasta) reheated, and the broccoli got steamed! A quick sprinkle of freshly-ground Asiago cheese over everything, et voilå, an impromptu Italian dinner just like Auntie Marcella used to make! No, I don’t have an Aunt Marcella, but my friends and I have been waltzing around the nostalgia dance floor over the last few days, reminiscing about our high school days in Miami. Although The Bottle Cap Inn was our favorite haunt after our band events at football games, Marcella’s was another of the places we used to go for pizza.

We’ll have the rest of the meatballs for another meal, only this time there will a more authentic Nordic Sauce to accompany them. ;->


About judilyn

RV'er, foody, caregiver, knowledge seeker
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6 Responses to Swedish Meatballs Italiano

  1. gypsy97 says:

    That entire plate looks so good! I hate to admit it but I’m not sure I’ve ever had Swedish meatballs. I’ve had lots of meatballs and think of them as regular or Italian, the Italian containing Italian type seasoning. So what makes a meatball Swedish?


    • judilyn says:

      It is my understanding that Swedish meatballs are traditionally made with veal, or a mixture of veal and beef so that they are more tender than all-beef ones. These were more on the impromptu side, as I used only beef, didn’t put nutmeg in them, and I didn’t beat the meat mixture in a mixer. I seasoned them with Montreal Steak Seasoning, oregano, onion powder, and a smidge of cajun seasoning, along with some chopped Mexican scallions.

      Fried ’em up like tiny burgers instead of round balls, doused them with pasta sauce, and let them simmer for about ten minutes to soak up the sauce a bit.

      I’ll probably make the rest of the meatballs into a more traditional dish with a light brown gravy, and serve on a brown rice/pasta pilaf with baked beets.


  2. Swedish and Italian – what a great combination. 🙂


  3. Liz says:

    This meal makes me feel so hungry, coz I’m waiting for dinner…and voila it’s ready right now. I am making baked brown rice with some drumsticks and veggies. I shall be looking at your plate as I savour mine. Have a lovely week!


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