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Grandma Davidson’s Swedish Meatballs Recipe

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This recipe for Grandma Davidson’s Swedish Meatballs is from The King Family's Very, Very Secret Recipes, 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:  
Butter or margarine
1/3 cup minced onion
1 egg beaten
½ cup fresh bread crumbs
½ cup milk
Salt
½ tsp allspice
1/4 tsp nutmeg
1 lb. ground chuck
1/4 lb. pork, ground
3 tbsp. all-purpose flour
1/8 tsp pepper
3/4 cup light cream or half and half
Granulated sugar
Directions:
Directions:
About 1 hour before serving:

Put 2 tbsp. butter or margarine in large skillet and sauté onion till golden. Meanwhile, in large bowl, combine beaten egg with crumbs and milk; let stand 5 minutes. Now add 1 ¼ tsp salt, 2 tsp sugar, allspice, nutmeg, chuck, pork and onion, blend well with fork.

In same skillet, heat 2 tbsp. butter or margarine, shape meat into balls ¾ inch in diameter; drop balls into skillet, brown well on all sides; remove to plate; keep warm; repeat till all balls are browned.

Into fat left in skillet, stir flour, 1 tsp sugar, 1 ¼ tsp salt, pepper; slowly add 1 cup water, cream; stir until thickened. If desired return meatballs to gravy and heat; or serve gravy in a gravy boat. Makes 6 servings.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Note from Grandma Davidson’s cookbook: The secret to fluffy meatballs the Swedish way is to beat, beat, beat. We use a mixer , then a spoon to make them feather light. Form small balls-it helps to have wet hands. If mixture is chilled first, the balls will be easier to shape. When browning the meatballs, do only a small batch at a time. And shake the skillet often to keep them round-so important the first few moments meat balls are in the hot skillet.

 

 

 

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