These excellent Swedish meatballs are made with a mixture of ground beef and pork, bread crumbs, and sauteed onions. The meatballs are browned and then simmered in a creamy gravy.
For traditional Swedish meatballs, serve them with boiled potatoes, and lingonberry jam.
- 1 large egg
- 1/3 cup milk
- 1/2 cup fine, dry breadcrumbs (plain)
- 1/4 cup onion (finely chopped)
- 2 tablespoons butter
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- For the Sauce:
- 2 tablespoons water
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- In a large bowl, beat the egg; add 1/3 cup milk and breadcrumbs and blend thoroughly.
- In a heavy skillet over medium heat, cook the onions in 2 tablespoons butter until lightly browned; cool slightly.
- To the egg and crumb mixture, add the cooked onion, salt, black pepper, ground beef, and ground pork. Shape the meat mixture into 1-inch meatballs.
- Place the skillet used to cook the onions over medium heat and cook the meatballs, turning to brown all sides. Add the 2 tablespoons of water, cover, and simmer for 15 minutes.
- Transfer the meatballs to a bowl with slotted spoon and pour off all but 1 tablespoon of the drippings. Stir in 2 tablespoons of flour. Gradually add 1 1/2 cups of milk and 1/2 cup heavy cream, stirring constantly. When well blended, add meatballs back to skillet and bring to a boil. Reduce heat to low, cover, and simmer the meatballs for 10 to 15 minutes longer.
- Serve with boiled potatoes, rice, or pasta.
Note: according to USDA guidelines, ground meat must be cooked to a minimum safe temperature of 160 F (165 F for ground poultry).
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||13 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||1 g|