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Meatballs: “Dry” Classic Swedish Meatballs Recipe

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This recipe for Meatballs: “Dry” Classic 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 lb. ground pork sausage (Jimmy Dean)
1 cup dry bread crumbs
1 cup milk
3 T. grated onion (dehydrated onion is fine)
1 1/2 tsp. salt
1/3 tsp. pepper
1/2 tsp. allspice
2 T. ketchup
3 T. unsalted butter for frying
Directions:
Directions:
Soak bread crumbs in milk. Add rest of ingredients except butter. Mixture should be soft. Cover and chill in refrigerator for 2 hrs. Shape into tiny meatballs and brown in a heavy skillet on low heat. Add a couple of tablespoons of water, cover and simmer on low until moisture is absorbed and they are lightly browned (about 30 minutes).
Personal Notes:
Personal Notes:
When Rick and I were first married we shared Christmas Eve with the whole family. For smorgasbord Fern would ask Linda and me to prepare various dishes. For years I would make my mother's burgundy meatballs, not knowing that my father-in-law, Elwood Swanson, didn't like meatballs in gravy for Christmas Eve. Finally, after several years, he must have decided he knew me well enough to tell me that he only liked "dry" meatballs. All those years I'd been making "wet" meatballs and didn't even know it. The next year (and forever after) Linda was elevated to meatball making and I was moved to scalloped potatoes. Obviously, the only smart thing for me to do was call one of my best Swedish friends, Becky Soderstrom, and ask her for her wonderful "dry" meatball recipe. This is the one I make every Christmas Eve and I'm including it in memory of Elwood Warner "Swanny" Swanson.

 

 

 

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