1960s Swedish Meatballs

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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 456 calories
    • Fat 29 g
    • Sat Fat 13 g
    • Cholesterol 177 mg
    • Sodium 1079 mg
    • Protein 29 mg
    • Carbohydrate 18 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 122 mg


  1. Check 1tablespoon olive oil
  2. Check 1 onion, chopped
  3. Check 1 large celery stalk, chopped
  4. Check 2 garlic cloves, minced
  5. Check 3teaspoons kosher salt
  6. Check 1teaspoon ground allspice
  7. Check 3/4teaspoon ground nutmeg
  8. Check 2 eggs
  9. Check 1/2cup milk
  10. Check 1cup dry bread crumbs
  11. Check 2pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)


  1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, allspice, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine.
  2. Shape into 1-inch balls. Sauté over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides.
  3. Pour off all but 2 tablespoons of the fat. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in 1 3/4 cups light cream and 1 cup water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute.
  4. Return the meatballs to the skillet and simmer over low heat for 20 minutes.