"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swedish Meatballs (Sweden) Recipe

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This recipe for Swedish Meatballs (Sweden), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Tuschen
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef, 1 lb. ground pork, 1 lb. ground veal, 2 eggs beaten, 1 T. salt, 3/4 tsp. pepper, 1 1/2 slices dried bread (cubed), 1/2 tsp. oregano, 1/4 tsp. Tabasco sauce, 1 tsp. Worcestershire sauce.3 pinches sage, 1 small onion chopped.

Directions:
Directions:
Mix all together. Form mixture into small balls. Roll in 1 cup flour with 1 tsp. paprika. Brown in oil. Place balls in casserole dish. Pour over the meatballs: 1 can mushroom soup and 1 can bouillon soup. Bake covered at 300 for 1 1/2 hours. Uncover and cook for an additional 30 minutes. Serve hot.

If used for appetizers, a dipping sauce can be made of Swedish Lingonberry jelly or jam. That's difficult to find, so grape or current jelly work well also. Grape jelly can be mixed with chili sauce for a tangy sauce. In Sweden, the meatballs are traditionally served with mashed potatoes if prepared as a meal.

Number Of Servings:
Number Of Servings:
Approx. 2 dozen
Personal Notes:
Personal Notes:
Aunt Laura Tuschen has brought her traveling crockpot of Swedish meatballs to many family events including family reunions and Nathan Gevelinger's graduation party. Thanks Laura!

 

 

 

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