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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Swedish Meat Balls Recipe

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This recipe for Swedish Meat Balls is from Donna Bobst Family Cookbook, 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:  
2 1/2 pounds lean ground beef
4 eggs
2 c milk
1 c dry bread crumbs
1 c finely chopped onions
1/2 c butter
3 t salt
1/4 t ground nutmeg
1/4 t allspice
1/4 t cardamom (optional)
4 T flour
3 c beef stock (or bouillon)
3 c half & half cream
salt and pepper to taste
1 t dill weed
Directions:
Directions:
Have beef ground twice (very fine). Beat eggs slightly; add milk and dry bread crumbs. Cook onions in 2 Tablespoons of butter until soft. Mix into bread crumb mixture. Add salt, nutmeg, allspice, cardamom, and beef; mix thoroughly. (The mixture is very soft.) Let chill for an hour or so for the flavors to blend.
Shape mixture into 1 inch balls. Brown slowly in remaining butter, turning balls crefully so they will hold their shape. As balls are browned, arrange them in large casserole or Dutch oven. To the drippings in the pan add flour; brown and stir in beef stock. Cook, stirring constantly, until sauce comes to a boil and is thickened. Add cream, salt, and pepper; crush dill weed and add to sauce. (Sauce is very thin.) strain sauce over meat balls. Simmer over very low heat in casserole or dutch oven or bake in 325º oven for 30 to 40 minutes.
Number Of Servings:
Number Of Servings:
12 (60 meatballs)
Personal Notes:
Personal Notes:
Freeze 1/2 the recipe for late, if desired.

 

 

 

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