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Swedish Meatballs

  Ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Egg 1
  Onion 1 Small, finely chopped
  Salt 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Flour 3 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Half and half 1 Cup (16 tbs)
  Instant beef bouillon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Snipped parsley 1 Tablespoon

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt, the nutmeg and pepper.
Shape mixture into 1-inch balls.
Place meatballs on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or 2 oblong pans, 13 x 9 x 2 inches.
Cook uncovered in 350° oven until light brown, about 20 minutes.
Remove meatballs to serving dish; keep warm.
Place 3 tablespoons pan drippings in saucepan; stir in flour.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in water, half-and-half, bouillon and 1/2 teaspoon salt.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour gravy over meatballs; sprinkle with parsley.

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Swedish Meatballs Recipe