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Swedish Meatballs with Cream Gravy Recipe

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

Minneapolis Star and Tribune
Added: Sunday, May 4, 2008


5 tbsp. butter, divided
3 tbsp. finely chopped onion
3/4 c. light cream
3/4 c. dry bread crumbs
1 1/2 lb. ground beef
1/2 lb. ground pork
2 eggs, slightly beaten
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
Dash of cloves
2 tbsp. flour
1/4 c. light cream or half and half
1 tsp. salt
Dash of pepper
1/2 tsp. bottled gravy seasoning
Parsley sprigs

In 1 tbsp. butter in a skillet, saute onions 3 min. or until golden. In large bowl, combine cream, 3/4 c. water and bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice and cloves and mix well. Beating longer makes meatballs light and fluffy. Shape meatballs about 3/4 in. diameter. In same skillet, saute meatballs a few at a time in 2 tbsp. butter until browned on all sides. Remove meat and set aside.
Gravy: Remove all but 2 tbsp.dripping from skillet. Stir in flour until smooth. Gradually stir in cream and 1 1/2 c. water. Bring to boil, stirring. Add salt, pepper and gravy seasoning. Add meatballs, heat gently 5 min. or until heated through. Serve garnished with parsley.




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