A few weeks back when we went to IKEA, we enjoyed their Swedish meatballs for lunch. I was inspired to try my hand at this entrée after reading a recipe in my current issue of Simple and Delicious (October/November). If you happen to subscribe to the magazine, their Swedish meatball recipe is on page 20. I tweaked just a few things (as reflected below), but liked it because it didn't take too long to prepare and the meatballs were similar to the texture and flavor of what I was expecting. There are several versions of this recipe online, so you can always pick and choose what you think sounds best!
Swedish Meatballs
1 large egg, slightly beaten
1/2 cup crushed oyster crackers crumbs
1/4 tsp. plus an extra shake or two of seasoning salt
1/4 tsp. fresh ground pepper
1/2 pound ground round
1/2 pound ground pork
1/4 cup flour
1 can beef broth
Mix egg, crushed crackers, salt and pepper in a bowl. Stir in ground meats, thoroughly combining so the ingredients are evenly mixed throughout. Shape into 1 inch balls (I used my scoop for uniformity) and place in a plastic bag which contains 1/4 cup flour. Toss until coated. Brown meatballs in a smidgen of oil in a large skillet. Add the can of beef broth and bring to a boil. Reduce the heat and simmer about 10 minutes. Remove the meatballs with a slotted spoon. Whisk in a few Tablespoons of flour into the beef broth until the gravy is smooth and thickened and cook for a few minutes. Return the meatballs to the gravy and heat through. Serve with mashed potatoes and sprinkle with parsley. This goes well with a hot vegetable and side salad.
If you decide to try this dish, I hope you enjoy it!