SourdoughNative: Midwest Swedish Meatballs

I know, you're probably thinking, what the heck does the Midwest have to do with Swedish Meatballs?

Well back here, almost 150-200 years ago, most of the immigrants/settlers came from the Scandinavian areas of Europe. In fact in the town I live in, in North Central Iowa, there is a monument memorializing/commemorating the Norwegian settlers of this area.
Uff Dah!!!

What gives this traditional recipe it's Midwestern edge is the use of a chicken gravy mix added to the bland white sauce. It adds an unctuousness (woo-wee!, did I really use that word?) that is not normally in the original recipe.

And back here they're all about things being really tasty!!!

Believe it or not I have made these with a bag of frozen meatballs.......I know, you're going, ewwwwww (Hello---Ikea anybody??).
But, actually after simmering in the sauce and depending upon which brand you buy, they are really quite ~~unctuous~~ tasty, not to mention faaaaassssttttt!!!!. I also have made them from scratch, preferring to use turkey or a mix of pork and turkey-that's a distinct nod to Iowa and it's pig farmers!

Midwest Swedish Meatballs

Ingredients:

1.5 lbs. or about 24- 1" meatballs, cooked (previously frozen or not-wink, wink)

2-3 tbsp of Canola or Vegetable Oil

1 onion finely chopped-Optional but it adds to the sauce as well

2 tbsp Flour

1 .08 oz Package of Chicken Gravy Mix

2 1/2 cups of hot water

1/2 cup Sour Cream

Pinch of Paprika

Pepper to taste

Directions:

In a large saute pan, heat oil over medium heat and cook onions for 5-8 minutes until translucent.
Sprinkle in flour and Chicken Gravy Mix, and cook for 1 minute.
Slowly whisk in hot water and bring to a low boil, stirring as it thickens.
Stir in Sour Cream, Paprika and Pepper.
Place meatballs in sauce and lower heat to a simmer. Cover and cook about 15-20 minutes until heated through and flavors meld.

**Serve over mashed potatoes, buttered noodles, rice or on toast points.

Enjoy!