swedish meatballs

★★★★★ 1 Review
savadas avatar
By Stacey Vadas
from Crown Point, IN

Well, I posted the Italian version, so being a Minnesotan who transplanted to Indiana, I'd better post the Swedish recipe as well. Obviously this is not a heart-healthy recipe, so it's not one I make too often. But it is a wonderfully traditional comfort food! I'll get a picture of this up as soon as I make these again!

★★★★★ 1 Review
serves 5-6
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For swedish meatballs

  • 2 tsp
  • 1/2 c
    finely chopped onion
  • 1 c
  • 3 slice
  • 1 lb
    lean ground beef
  • 1/2 lb
    ground pork
  • 1 tsp
  • 3/4 tsp
  • 1/4 tsp
    ground white pepper
  • flour
  • 2 Tbsp
  • 3
    beef bouillon, cubes
  • 2 1/2 c
    boiling water
  • 1 c
  • 3 Tbsp
  • chopped fresh parsley

How To Make swedish meatballs

  • 1
    Heat 2 tablespoons butter until melted. Add onion and cook until tender. Remove from heat.
  • 2
    Pour the 1 cup water over bread. Let stand 5 minutes. Squeeze water from bread and crumble into a bowl.
  • 3
    Add onion, ground beef, ground pork, nutmeg, salt and pepper to crumbled bread. Mix until combined. Shape into meatballs.
  • 4
    Roll meatballs in flour and brown in remaining 2 tablespoons of butter. Remove from skillet.
  • 5
    Pour 2-1/2 cups water into skillet and heat to boiling. Turn down heat and add bouillon cubes, stirring until cubes dissolve.
  • 6
    Return meatballs to skillet. Heat to boiling. Reduce heat, cover and simmer 30 to 45 minutes.
  • 7
    Remove meatballs from skillet. Reduce meat juices to one cup (by boiling).
  • 8
    Place cream and 3 tablespoons flour in a bowl and whisk until blended. Add to juices in skillet. Cook until thickened.
  • 9
    Return meatballs to skillet and heat 10 to 15 minutes. Serve over buttered egg noodles and garnish with freshly chopped parsley.

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