I did a lot of canning yesterday. A lot of canning for me anyway since it’s a one person operation at my house. One of the items I canned was Swedish Meatballs. I love Swedish Meatballs and always thought they took a long time to make for some reason and then I came across this YouTube video by Janie Pendleton and had to give it a try.
I’ve made adjustments to her recipe to suit our tastes but you can watch her video to get the original recipe.
It does take a few hours to make this recipe in bulk but it’s time well spent for me because now I have seven quarts of Swedish Meatballs that are ready to heat-and-eat for quick meals – perfect for hectic nights or times I just don’t feel like cooking.
You must use a pressure canner for this recipe since we are canning meat and that is a low-acid food. This cannot be canned using a water bath. Please read the instructions carefully on how to use your canner. Generally, once you put the lid on your pressure canner, you need to let the steam vent for 10 minutes before putting on your weight. After the weight starts to jiggle, turn down your stove to the appropriate level to keep the weight jiggling gently (for my stove that means I go from the highest setting down to “3” (low range) and start your timer for 90 minutes.
Making the meatballs took the longest since they have to be mixed, rolled and then baked.
After the meatballs are all baked up and the sauce has been made, you just add the meatballs to your jars, ladle in the sauce, debubble your jars, and then put your lids and rings on. Quart jars are pressure canned for 90 minutes at 10 pounds of pressure for my elevation. Pint jars are canned for 75 minutes. Please follow directions for your specific canner and elevation.
I prefer the quart jars since they give us the right amount for a family meal. We like to have these meatballs over rice or egg noodles.
- 10 lbs. 90/10 Ground Beef
- ½ cup fine ground bread crumbs
- 3 TBSP minced garlic
- dried parsley, rosemary, thyme, celery salt (to taste)
- 1 large onion (finely minced - I used a food processor)
- 8-9 eggs
- canning salt and pepper
- ½ tsp nutmeg
- 4 small cans of Cream of Mushroom soup
- ¾ cup of water for each can of soup used
- salt, pepper, parsley, celery salt
- 2 TBSP beef base
- For Meatballs: mix all ingredients and form into 1" balls. You want a nice firm meatball so use just enough eggs to hold the meat together. These will be pressure canned for a long time so the meatballs need to be firm to help hold their shape. They will be tender after pressure canning. Bake on baking sheets at 350 degrees for 25 minutes or until brown and done.
- For Sauce: Combine ingredients until mixture comes to a boil and keep at a low simmer.
- To Can: have your jars, lids and rings sterilized and ready to go. Keep your jars hot for filling. Get your pressure cooker warmed up and ready to go.
- Add meatballs to jar, ladle in sauce leaving 1" head room, debubble your jars, wipe the rim with a clean paper towel dipped in hot water and vinegar, place your lid and ring on and then place in the pressure cooker to keep warm.
- Process quarts for 90 minutes at 10 pounds (please use correct poundage for your elevation and follow directions for your canner) or pints for 75 minutes.