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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


1 Lb. 80% ground beef
1 Lb. ground pork
1 small onion, finely grated
C panko breadcrumbs
2 large egg yolks
Tsp ground allspice
Tsp ground nutmeg
1 Tsp salt
Tsp black pepper
4 Tab extra virgin olive oil

C unsalted butter
⅓ C flour
4 C beef broth
C sour cream
Salt and pepper to taste
2 Tab chopped parsley leaves, optional

In a large bowl, combine ground meats, onion, panko, egg yolk & spices. Using your hands or a wooden spoon, stir until just combined. Roll the mixture into slightly larger than 1" meatballs, approx 36.

Set electric skillet to medium heat and add olive oil.
Once hot, add meatballs and cook until all sides are browned, about 8-10 minutes.
Transfer to a paper towel lined plate. Wipe out the skillet.

Melt butter in skillet.
Whisk flour until lightly browned, about 1 minute.
Gradually whisk in beef broth and cook, whisking constantly until slightly thickened, about 1-2 minutes.
Stir in sour cream.
Season with salt and pepper to taste.

Stir in meatballs and cook, stirring occasionally, until heated through and thickened,
about 8-10 minutes.

Sprinkle with parsley if desired and serve.

To keep warm while serving, set skillet to low and serve right from skillet.

Number Of Servings:
Number Of Servings:




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