vintagekitchen
Well-known member
- Joined
- Aug 28, 2011
- Messages
- 706
A few days ago i was thrifting and found a vintage Sunbeam electric skillet, what better use for a vintage electric skillet than swedish meatballs?
My recipe isn't exactly authentic, it's closer to the 1960s era US recipes, but soo good...
1 pound small meatballs, homemade or frozen (either one is good)
1 small can sliced mushrooms
1 can condensed cream of mushroom soup, 10.5 oz
1 can beef broth, 10.5 oz
3 tbsp butter
1/2 cup sour cream (more if you prefer)
dash nutmeg ( make it a biggish dash)
Pinch garlic powder
salt and pepper to taste
Heat electric skillet on highest setting. Add butter, mushrooms, and seasonings. Saute until mushrooms begin to brown. Add meatballs, saute just until meatballs begin sizzling and you can really smell them.
Whisk together the beef broth and mushroom soup. Pour into skillet, reduce heat to simmer setting, and simmer, covered with the vent open, about 30 minutes, stirring occasionally.
If serving immediately, stir in sour cream and serve over egg noodles, or on a buffet with toothpicks (set skillet to warm for buffet).
If not serving immediately, shut off skillet, close vent, and when ready to serve, reheat to a simmer before adding sour cream.
i usually serve these with brussell sprouts and boiled potatoes if having them over egg noodles for dinner, but they really shine on a buffet, so 1960s..
I make my own meatballs, no real recipe, 1/2 lb ground beef, 1/2 pound ground pork breakfast sausage , 2 eggs, 5 or 6 slices white bread, 1/2 a grated onion, touch of mashed garlic, salt, pepper, nutmeg, dash allspice, dash fennel seed, all to taste. Mix and form balls, bake at 375 until well browned. I make mine in bulk and freeze them.
First picture is meatballs simmering, a little longer and I will shut off the skillet and wait until dinner time to add the sour cream.
Second picture is skillet covered, I love how rounded the cover is on these older models.
My recipe isn't exactly authentic, it's closer to the 1960s era US recipes, but soo good...
1 pound small meatballs, homemade or frozen (either one is good)
1 small can sliced mushrooms
1 can condensed cream of mushroom soup, 10.5 oz
1 can beef broth, 10.5 oz
3 tbsp butter
1/2 cup sour cream (more if you prefer)
dash nutmeg ( make it a biggish dash)
Pinch garlic powder
salt and pepper to taste
Heat electric skillet on highest setting. Add butter, mushrooms, and seasonings. Saute until mushrooms begin to brown. Add meatballs, saute just until meatballs begin sizzling and you can really smell them.
Whisk together the beef broth and mushroom soup. Pour into skillet, reduce heat to simmer setting, and simmer, covered with the vent open, about 30 minutes, stirring occasionally.
If serving immediately, stir in sour cream and serve over egg noodles, or on a buffet with toothpicks (set skillet to warm for buffet).
If not serving immediately, shut off skillet, close vent, and when ready to serve, reheat to a simmer before adding sour cream.
i usually serve these with brussell sprouts and boiled potatoes if having them over egg noodles for dinner, but they really shine on a buffet, so 1960s..
I make my own meatballs, no real recipe, 1/2 lb ground beef, 1/2 pound ground pork breakfast sausage , 2 eggs, 5 or 6 slices white bread, 1/2 a grated onion, touch of mashed garlic, salt, pepper, nutmeg, dash allspice, dash fennel seed, all to taste. Mix and form balls, bake at 375 until well browned. I make mine in bulk and freeze them.
First picture is meatballs simmering, a little longer and I will shut off the skillet and wait until dinner time to add the sour cream.
Second picture is skillet covered, I love how rounded the cover is on these older models.
