SWEDISH MEAT BALLS Categories: Appetizers|Main Dish|Meat
Nb persons: 6
Preparation time:
Total time:

What would a smorgasbord be without this Scandinavian specialty? Note the easy oven method of browning meatballs, which eliminates range-top spattering.
    1 cup  minced onion
    2 tablespoons   butter or margarine
    1  egg
    ½ cup  milk
    ½ cup  fresh bread crumbs
    1 ¼ teaspoons  salt
    1 tablespoon  sugar
    ½ teaspoon  ground allspice
    ½ teaspoon  nutmeg
    1 ½ pounds  meat loaf mixture (ground beef, pork, veal)
    1tablespoon  butter or margarine (optional)
    3 tablespoons   flour
    2 teaspoons  sugar
    1 teaspoon  salt
    -dash  pepper
    1 cup  water
    3/4 cup  half and half
    -  snipped parsley

Sauté onion in 2 tablespoons butter. In bowl combine egg, milk, crumbs and seasonings. Add meat and sautéed onions; mix until well blended. Shape into 1 ¼- inch balls. Place in two lightly buttered 9 x 13-inch baking pans. Bake in a 350 oven until lightly browned, 25 to 30 minutes. Transfer meat balls to ovenproof serving dish or casserole. Scrape fat drippings from baking pans into saucepan. Add 1 tablespoon butter or margarine if necessary. Stir in flour, 2 teaspoons sugar, 1 teaspoon salt and pepper. Gradually add water and half and half; stir over low heat until mixture comes to a boil; boil and stir 1 minute. Pour gravy over meatballs. Bake, uncovered, in a preheated 325 oven 20 to 25 minutes. Garnish with parsley.

6 to 8 servings

Tip: If made ahead and refrigerated, allow 15 to 20 minutes extra baking time.

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