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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wobig
Added: Tuesday, August 7, 2007


1 lb. round steak
1/2 lb. pork
1 lb. veal
4 slices bread
3/4 c. milk
1 onion, chopped fine
2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. allspice
1 clove garlic
1/4 tsp. pepper
2 eggs
2 cups beef bouillon (for baking)

If you can, have the butcher grind the round steak, pork and veal together two or three times. Add slices bread, milk, onion, salt, nutmeg, allspice, garlic, ground pepper, and eggs (I usually put the garlic through the press and put it and the chopped onion and some of the milk together in the blender). Mix well and form into small balls–no bigger than 1 inch. Let dry half an hour. Small meatballs are good. Brown in frying pan. (You can put them in the oven to brown–I've done it both ways, but if I have time, I brown them in the frying pan. ( For a large group, this might be too much work.) Put in single layer in cake pan(s). Pour bouillon over and bake at 350 for 30 minutes.
Gravy: I combine whatever bouillon is left over with a package of onion soup mix, a can of cream of mushroom soup and a can of beef consomme. Thicken it with flour until it's a good consistency. I don't have a real recipe for this–usually I'm making at least a triple or quadruple recipe–so I just add stuff until it tastes good. I don't really know how many meatballs you get out of a single recipe. When I did them for Christmas, I always used 10 lbs of meat and that filled my tupperware bread bowl.




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