Swedish Meatballs

c.1998, M.S. Milliken & S. Feniger, all rights reserved

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

Meatballs:

  • 2 slices white bread, without the crusts, torn into pieces
  • 1/4 cup milk
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1 small red onion, grated or very finely chopped
  • 1 egg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • Salt and freshly ground black pepper
  • Butter and vegetable oil for frying meatballs

Gravy:

Directions

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)

Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.

To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.

To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.

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Newest Ratings and Reviews

Read all 21 reviews

  • on November 01, 2009

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    These were fairly easy to make and received rave reviews from the company that I made them for. It was the closest recipe I could find to my grandmother's. The only trouble I had was that the meatballs kept crumbling apart while they were cooking - I'll have to make some adjustments next time. But the flavor was spot on!

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  • on January 14, 2008

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    My Grandma was a first generation American Swedish girl and I have used her recipe for 20 years. I came upon this one by accident & decided to give it a shot. It is fantastic. The sauce is what makes it. These freeze great already cooked, then just make fresh sauce. I serve mine over egg noodles. I'm working up the courage to serve them to my Mother and not tell her it's different recipe, just to see what she says!

    people found this review Helpful.
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  • on November 08, 2007

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    My family loves this recipe; it is one of my most requested meals. Takes a bit of prep to cook the meat balls, but definitely worth it. Thanks for a great recipe.

    people found this review Helpful.
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