Swedish Meatballs

Here's a satisfying and fun dish that will have the entire family coming back for more.

By Margaret Panico, Lake Luzerne, New York

As appeared in

Here's a recipe the whole family can get into! Kids love eating these delectable meatballs, and you'll find they're happy to help in the preparation, too, as rolling these tiny treats is a lot of fun.

Ingredients

2    slices fresh white bread2    large egg yolks
¼   cup milk¼   teaspoon black pepper
3    tablespoons clarified butter, divided¼   teaspoon ground allspice
½   cup finely chopped onion¼   teaspoon freshly grated nutmeg
A pinch plus 1 teaspoon kosher salt¼   cup all-purpose flour
¾   pound ground chuck3    cups beef broth
¾   pound ground pork¼   cup heavy cream

 

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Preparation

1. Preheat oven to 200°F.

2. In a 12-inch straight-sided sauté pan over medium heat, melt 1 tablespoon of butter. Add onion and a pinch of salt and sweat until onions are soft. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, pepper, allspice, nutmeg and onions. Beat on medium speed for 1 to 2 minutes.

4. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

5. Heat remaining butter in sauté pan over medium-low heat or in electric skillet set to 250°F. Add meatballs and sauté till golden brown on all sides, about 7 to 10 minutes.

6. Remove meatballs to an ovenproof dish using a slotted spoon and place in warmed oven.

7. Once all meatballs are cooked, decrease heat to low and add the flour to pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes.

8. Gradually add beef broth and whisk until sauce begins to thicken. Add cream and continue to cook until gravy reaches desired consistency

9. Remove meatballs from oven, cover with gravy and serve. Makes 40 small meatballs.

Nutritional Information:  Calories: 60; Fat, 4 g; Cholesterol, 25 mg; Sodium, 75 mg; Total Carbohydrates, 2g; Dietary Fiber, 0g; Sugars, 0g; Protein, 4g.

Don't miss Margaret's story about how she shared her faith by inviting kids into the kitchen.

 

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Your Comments (3)

Forget about those 8 eggs listing at the beginning. That is an error as the original recipe published in the October 2011 issue does not state that.

I made these yesterday and they are worth the effort! I did get 40 meatballs so ended up freezing about half after they were cooked. Boiled some broad noodles so spooned the gravy with the meatballs over that. So yummy for our dinner!

Will make these again.

Hope Guideposts would check their recipes better in the future, both in their magazine as well as online here.

Thanks for pointing out the error, Kris. That one's on me. I'm the new guy 'round these parts, and that was, I believe, the first recipe I posted on the site. The recipe's now correct, and my apologies to all.

What do you do with the 8 whole eggs in the recipe for Swedish Meatballs? It only says to mix the yolks in the bread,milk,etc. in the mixer.