Meatballs: Grandma Vera’s Swedish Meatballs Recipe
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 This recipe for Meatballs: Grandma Vera’s Swedish Meatballs is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: 2 big handfuls of crackers (saltine or Ritz), crushed (or two slices of bread, torn up)
1 egg, lightly beaten
½ medium diced onion (Linda cooks the onion in the microwave until translucent)
¼ cup ketchup
1 tsp salt
¼ tsp pepper
¼ tsp ground allspice
A few shakes of garlic, onion, and/or celery salt
1 lb ground round (At Christmas or other special times, use ¼ lb. ground pork and ¾ - 1 lb ground round. The real Swedes also use ground veal in place of part of the beef.)
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Directions: |
Directions:Put the crackers or bread in a big mixing bowl. Add just enough warm water to soak the crackers or bread into a mush. Stir well.
Add the egg, onion, ketchup, and seasonings, and mix well.
Add the ground meat and and mix thoroughly (your clean bare hands work best).
Form into balls: For Christmas Eve smörgasbord and other grand occasions, these are made tiny—about the size of a giant cherry. For everyday, you can make them much bigger—like a ping pong ball.
Either brown the meatballs in oil and then steam them, covered, with the addition of a couple of tablespoons of water (about 30 minutes)—OR spray Pam on a jelly roll pan, lay meatballs on the pan, and bake, uncovered, at 350 degrees for 30 minutes. |
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Notes: |
Personal
Notes: This traditional family recipe has never before been written down, but as near as we can agree, this is how it goes.
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