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1960s Swedish Meatballs

Yield 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large celery stalk, chopped
  • 2 garlic cloves, minced
  • 3 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 cup milk
  • 1 cup dry bread crumbs
  • 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • black pepper
  • 1 3/4 cups light cream
  • 1 cup water

Nutrition Information

  • calcium 122 mg
  • calories 456
  • caloriesfromfat 1 %
  • carbohydrate 18 g
  • cholesterol 177 mg
  • fat 29 g
  • fiber 1 g
  • iron 3 mg
  • protein 29 mg
  • satfat 13 g
  • sodium 1079 mg

How to Make It

  1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic, and cook until the vegetables are tender but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and nutmeg. Remove from heat.

  2. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Sauté over medium-high heat, in tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1 teaspoon salt, sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in light cream and water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.