Swedish Meatballs
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons minced onion
- 2tablespoons butter
- 1pound each beef, veal and pork, ground together
- 1tablespoon allspice
- 1tablespoon salt or to taste
- ¼teaspoon ground ginger
- ¼teaspoon ground cloves
- ¼teaspoon ground nutmeg
- ½teaspoon white pepper
- 1cup fine dry white bread crumbs
- ½cup beef stock
- 2eggs
- Butter for sauteing
- 1quart beef stock, bouillon or broth
- 4tablespoons flour
Nutritional analysis per serving (14 servings)
247 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.
- Step 2
Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.
- Step 3
Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.
- Step 4
In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.
- Step 5
Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.
Private Notes
Comments
Labor intense and dirties up a few pans, but makes a lot of meatballs. Doubt I would go to that much trouble again, but might modify (and reduce) the recipe to make Swedish meatloaf.
Instead of bread crumbs, I used oats, and no eggs and beef stock. Simply delicious!
First foray into Swedish territory, but the sensory souvenir (TM) of our childhood nanny's, Mrs Södestjerna's, cooking when parents would travel together held tough and I felt motivated to take a stab. Really lovely meatballs, made as big as tennis balls. First string went into a wonderful Italian marinara atop spaghetti, then the overnighters, bathing in their juices, followed the recipe to a Swedish 't' the next day to produce a wonderfully hearty gravy, which we ladled over jasmine rice.
A two-day event but the taste was well worth the effort. Very fine texture and delicious served with lingonberry sauce.
i used NY-style deli rye bread to make the breadcrumbs. The caraway seeds and rye enhance the Nordic / Scandinavian flavor profile of these Swedish meatballs.
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