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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Intermatic B.V. Swedish Agents -- Ninnie Broberg & Åke Boström
Added: Thursday, December 1, 2005


17.6 oz. – beef, minced (500 grams)
1 – yellow onion
2 – potatoes, boiled
1 – egg
1 tsp. – salt
¼ tsp. – black pepper
¼ c. (just shy) – dried breadcrumbs (½ deciliter)
½ c. (just shy) – milk (1 deciliter)
1 T. – butter for frying

2 T. – butter
2 to 3 tsp. – flour
1¼ c. to 1¾ c. – milk (3 to 4 deciliters)
salt, pepper & soy sauce

Let the dried breadcrumbs expand with the milk in a bowl. Grate the onion, mash the potatoes and mix all the ingredients together with the minced meat. Take a tablespoon of the minced meat between your palms and roll to balls. Fry them slowly in a hot fry pan. When ready, put them in a bowl and keep them warm in the oven.

SAUCE: Melt the butter in a saucepan and pour the flour over. Whip it together and pour the milk slowly into the pan. Continue the whipping until it gets thick. Pour some water and soy sauce in the fry pan where the meatballs have been fried and let it boil together. Strain the stock into the saucepan with the milk. Whip again and let everything boil together for a couple of minutes so the sauce gets the right consistency.

Serve with boiled potatoes, lingonberry preserve and pickled cucumber. Makes 4 servings.




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