1960s Swedish Meatballs

five_whole_stars
Click a Star to Rate This Recipe
Serves 8
preparation
30
minutes
cooking
60
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 456
  • Calcium 122 mg
  • Carbohydrate 18 g
  • Cholesterol 177 mg
  • Fat 29 g
  • Fiber 1 g
  • Iron 3 mg
  • Protein 29 mg
  • Sat Fat 13 g
  • Sodium 1079 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments