Swedish Meatballs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 94
- Sodium
- 202
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
1/2 cup crushed rusks or white bread (bread crumbs)
3/4 cup cream
1 cup ground beef
1/2 cup ground veal
1/2 cup ground pork, preferably with fat (may be substituted for more beef)
1/2 finely chopped onion
Butter for frying
1 egg
Salt
White pepper
Soy sauce, optional
Directions
- Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.
- Roll the meat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.
- Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.
- If the meatballs are to be served with gravy or sauce, proceed as follows:
- Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor with a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat. If a creamy sauce is desired, pour cream into the pan after the last frying.
- Serve the meatballs with potatoes, lingonberries, salt or pickled cucumber and gravy.