Swedish Meatballs

This is one of those recipes that I have been making for years.   I really should make them  more often.  
They really are good.
 Served with buttery, garlic noodles with peas.
They are also great served with mashed potatoes, spaetzle or rice.

Swedish Meatballs

Adjusted from c.1998, M.S. Milliken & S. Feniger

2 slices white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork (Note, I prefer to use just pork.)
1 small onion,
2 to 3 eggs
1/4 to 1/2 teaspoon ground allspice
1/2 teaspoon Nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

3 cups beef stock
2 to 3 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley or Dill, for garnish

Pulse onion, bread and milk in processor.  (I use a mini processor). 

Mix beef and pork together. Add spices, salt, pepper and mix well.  Add
onion/bread/milk mixture and using hands mix to combined. Add eggs. 
Test seasoning by sauteing a small piece.  Taste and adjust seasoning.  

Shape meatballs.  Heat skillet, add butter and oil and brown meatballs.
  Remove from pan. Make sauce by adding flour to the drippings. Cook
for a couple of minutes.  Add enough beef broth to make sauce.  Add 1/2
cup cream.  Bring to a simmer and add the meatballs to the sauce and
simmer for at least an hour.

Serve over noodles. Sprinkle with minced parsley or dill.

Edited Feb. 2nd, 2010

2 Comments Add yours

  1. Looks like a delightfully delicious meal, Ann! I adore meatballs~

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