|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Swedish meatballs are made with a rich and creamy sauce thickened with some flour and an egg yolk. The meat is all beef or a combination of veal and beef. Or use part lean ground pork in the mixture.
Swedish meatballs are traditionally served with mashed or boiled potatoes and lingonberry jam, but feel free to serve them with rice or noodles. If you like spiced meatballs, add a dash of allspice to the meat mixture.
Thanks to Liz for sharing this special family recipe.
Favorite Swedish Meatballs
- 1 pound veal or beef or a combination (minced)
- 2 tablespoons fresh bread crumbs
- Warm milk, about 3 tablespoons
- 1 cup light or heavy cream, divided
- 1 large egg
- Kosher salt to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups beef stock
- 1 tablespoon flour (all-purpose)
- 2 tablespoons water
- 1 egg yolk
- Dash lemon juice
Heat the oven to 400 F.
Line a baking pan with foil and then spray lightly with nonstick cooking spray.
In a large bowl, combine the bread crumbs with milk; let stand for a few minutes. Add the ground meat to the bread crumbs along with about 1/3 cup of the cream. Blend well. Add the whole egg, 1/2 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Mix to blend thoroughly. Shape the meat mixture into 1--inch balls and place in the prepared baking pan.
Bake the meatballs for about 20 minutes, or until no longer pink in the center. Remove the meatballs to a platter and keep warm.
Meanwhile, in a saucepan, bring the beef stock to a simmer.
In a small bowl, combine the flour with 2 tablespoons of water; blend until smooth. Stir the flour mixture into the broth and bring to a boil. continue cooking for 3 minutes.
In a small bowl, blend the remaining 2/3 cup of cream with the egg yolk. Whisk about 1/3 cup of the hot broth into the egg and cream mixture and then return the mixture to the broth.
Cook the sauce, stirring, just until the mixture begins to simmer. Season to taste and pour over the meatballs.
Serve the meatballs and sauce with boiled or mashed potatoes, rice, or noodles.