Savory Delights in a Jar: Homemade Swedish Meatballs in Cream of Mushroom Soup Recipe
In this article, we embark on a culinary adventure where passion meets convenience.
Join us as we explore the process of creating and canning 200 homemade Swedish meatballs in a luscious cream of mushroom soup. This labor-intensive but rewarding endeavor allows you to savor the flavors of Swedish cuisine at any time, with the added convenience of canned goodness. Let's dive into the recipe and discover the art of preserving comfort food in a jar.
Recipe: Homemade Swedish Meatballs in Cream of Mushroom Soup
Ingredients:
For the Swedish meatballs:
- - 2 lbs ground beef
- - 1 lb ground pork
- - 1 cup breadcrumbs
- - 1/2 cup finely chopped onion
- - 2 cloves garlic, minced
- - 2 eggs
- - 1/2 cup milk
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1/4 teaspoon ground allspice
- - 1/4 teaspoon ground nutmeg
- - 2 tablespoons butter (for frying)
For the cream of mushroom soup:
- - 4 cups sliced mushrooms
- - 1/4 cup butter
- - 1/4 cup all-purpose flour
- - 4 cups beef or vegetable broth
- - 1 cup heavy cream
- - Salt and pepper to taste
Instructions:
1. Prepare the Swedish meatballs:
- - In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, eggs, milk, salt, pepper, allspice, and nutmeg. Mix the ingredients until well combined.
2. Shape the meatballs:
- - Take a small portion of the meat mixture and roll it into a ball between your palms. Repeat until all the meat mixture is used, forming approximately 200 meatballs.
3. Cook the meatballs:
- - In a large skillet, melt the butter over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set them aside.
4. Prepare the cream of mushroom soup:
- - In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and become tender.
5. Make the roux:
- - Sprinkle the flour over the mushrooms and butter in the skillet and stir well to combine. Cook the mixture for a couple of minutes to cook off the raw flour taste.
6. Add the broth and cream:
- - Gradually pour in the beef or vegetable broth while stirring continuously to prevent lumps from forming. Stir in the heavy cream and continue cooking until the mixture thickens and reaches a creamy consistency. Season with salt and pepper to taste.
7. Combine the meatballs and cream of mushroom soup:
- - Gently add the cooked meatballs to the cream of mushroom soup, ensuring they are fully submerged. Stir carefully to coat the meatballs with the creamy sauce.
8. Canning the Swedish meatballs in cream of mushroom soup:
- - Prepare your canning jars by washing them in hot, soapy water and sterilizing them. Fill the jars with the meatballs and cream of mushroom soup, leaving appropriate headspace as per canning guidelines. Seal the jars with sterilized lids and process them in a pressure canner according to the recommended times and pressures for canning meat and soup.
9. Store and enjoy:
- - After the canning process is complete and the jars have cooled, store them in a cool, dark place. The canned Swedish meatballs in cream of mushroom soup can be enjoyed for several months. To serve, simply heat the contents of a jar in a saucepan or microwave until heated through.
Creating and canning homemade Swedish meatballs in cream of mushroom soup is a labor of love that allows you to indulge in this classic dish at any time. The combination of tender meatballs and creamy sauce is a comforting and satisfying treat. By preserving them in jars, you can enjoy the convenience of ready-to-eat meals that capture the flavors of Swedish cuisine. Embrace the art of canning and savor the fruits of your labor as you relish every bite of these flavorful meatballs.
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