RecipesMain Course

Swedish Meatballs

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This hearty comfort dish can be served as a main course, or make small meatballs and serve as an appetizer.

Printable Recipe
Swedish Meatballs (photo: Bob Dinitto)
Bob Dinitto
Summary
Ingredients
Equipment
Procedure
Serving
This recipe was given to me by my aunt Janet, who copied it from an old newspaper clipping. They're a bit of work, but delicious!
Summary^ 
Author:Bob Dinitto
Source:Janet DeLuca
Adapted From:anonymous 50 year old newspaper clipping
Portions:20 meatballs
Portion Size:1 oz meatball
Prep time:45 minutes
Cook time:45 minutes
Total time:1 HR 30 minutes
Ingredients^ 
AmountMeasureDescription
¾poundground beef, lean
½poundground veal
¼poundground pork
1½cupssoft bread crumbs
1cuplight cream
½cuponion, chopped
5tablespoonsbutter, divided
1eachegg
¼cupparsley, finely chopped
1¼teaspoonssalt
to tasteground black pepper
to tasteground ginger
to tasteground nutmeg
2tablespoonsall purpose flour
1¼cups, beef stock or broth
½teaspoonsinstant, coffee
Equipment^ 
  • large mixing bowl
  • large, heavy frying pan
  • electric mixer (optional)
  • food processor (optional)
Procedure^ 
Hide Images
    Mixing Bowl
    1. Have meats ground together twice.
    2. Soak bread in cream about 5 minutes.
    3. Cook onion in 1 tablespoon butter until tender but not brown.
    Mixing Ingredients
    1. Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat 5 minutes at medium speed on mixer, or mix by hand until well combined.
    Shaping
    1. Shape into 1 ½ -inch (1 oz.) balls. (Mixture will be soft – for easier shaping wet hands or chill mixture first.)
    Browning
    Turning
    Browned, Ready for Sauce
    1. Brown meatballs in 2 tablespoons butter. Remove from skillet.
    The Sauce
    1. For Sauce: Melt 2 tablespoons butter in skillet with drippings. Stir in 2 tablespoons all-purpose flour. Add beef stock and instant coffee powder. Cook and stir until gravy thickens.
    Simmering
    1. Add meatballs. Cover and cook slowly about 30 minutes until internal temperature reaches 165°F; baste occasionally.
    Serving^ 
    Serve as a main course with buttered, parsleyed egg noodles, a fresh garden salad, crusty loaf of bread and a crisp Pino Noir. Or else as an appetizer on small plates garnished with crudités and/or cheese.
    commenting guidelines