1960s Swedish Meatballs

Recipe from

Real Simple

Nutritional 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

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

Preparation

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.

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.

Note:

Jane Kirby,

February 2003
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