Swedish Meatballs

[Northern Light]

Authentic Swedish Meatballs

• 1 tablespoon butter
• 3 tablespoons onions, grated
• 1⁄2 cup breadcrumbs
• 1 1⁄2 cups milk
• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1⁄2 lb ground veal
• 1 egg
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon white pepper
• butter or oil
• Gravy
• pan juices
• 1 tablespoon flour
• 3⁄4 cup cream (whole milk works in a pinch)
• salt
• white pepper

 

[MRB1863]

Wonderful! Love Swedish Meatballs with egg noodles, too!

 

[FarawayFriend]

Hmmmm ... looks delicious! And the idea how to make the gravy is great. I will absolutely try that next time!

 

[nitrofd]

Back in the 50 ' s and 60 ' s you saw Swedish meatballs everywhere.

 

[MRB1863]

Back in the 50 ' s and 60 ' s you saw Swedish meatballs everywhere.

That's when I had them first. Went to a friend of my parents' wedding reception at a country club when MUCH younger. Remember the Swedish Meatballs from there. The memory lasted, but the wedding did not.

 

[Allie]

I don't think I've ever had lingonberry sauce, is that a thing you can buy if you don't live here?

 

[Northern Light]

Back in the 50 ' s and 60 ' s you saw Swedish meatballs everywhere.

Yes, you could hardly have a party without them. My Mum made them often.

 

[FarawayFriend]

I don't think I've ever had lingonberry sauce, is that a thing you can buy if you don't live here?

If you can't get lingonberry, try cranberry. It's similar. Lingonberries are quite common in Europe, they are not very sweet but a bit tart, just like cranberries.

 

[Northern Light]

If you can't get lingonberry, try cranberry. It's similar. Lingonberries are quite common in Europe, they are not very sweet but a bit tart, just like cranberries.

We can get them here in the Maritimes, because they are grown in Newfoundland. They are available as jam, jelly and syrup.

 

[nitrofd]

If you can't get lingonberry, try cranberry. It's similar. Lingonberries are quite common in Europe, they are not very sweet but a bit tart, just like cranberries.

I've seen lingonberry. jelly in the specialty stores but I've never had any.i think it is also grown up in Minnesota and wisconsin, from all the Scandinavian influence up there.

 

[Allie]

It turns out I can get it on amazon with free shipping because I have amazon prime - who knew? It's going on my list with things like dashi and bonito flakes that aren't available here.

 

[FarawayFriend]

We can get them here in the Maritimes, because they are grown in Newfoundland. They are available as jam, jelly and syrup.

I use to mix a tablespoon of lingonberry jam into my red cabbage. Very good, adds a fruity taste.

 

[donna]

Swedish Meatballs were big at cocktail parties and receptions. It was the appetizer to have.

 

[FarawayFriend]

Swedish Meatballs were big at cocktail parties and receptions. It was the appetizer to have.

They still are here. Just that we simply call them meatballs ... Served hot or cold (mostly cold) they are much loved, especially with potato salad. If they come a little bigger in size we call them Frikadellen. In Berlin they are called Buletten. Our equivalent to your hamburger patties.

 

[donna]

I haven't had them in years. A restaurant we used to go to but has closed used to have the best Swedish Meatballs. I guess I need to make some myself.

 

[Union_Buff]

We have pre-made Swedish meatballs for dinner from time to time, and they are absolutely yummy

 

[ole]

"Swedish" is a misnomer. The Mom made meatballs exactly like that, and she was certailnly not Swedish. Tasty little buggers, though.

 

[donna]

Bumping this recipe for Swedish Meat Balls. See they were mentioned in "What You Have For Supper Thread".

 

[donna]

A recipe from Louisville, Ky. cookbook for Swedish Meatballs.

1 soup bone
1 pound ground beef
1 pound ground pork
4 eggs, beaten
salt, pepper and nutmeg to taste
1 cup bread crumbs
1 small onion grated
1/2 cup melted butter
1/2 cup cream

For directions, will have to send by PM if wanted.

This recipe from:

"Entertaining The Louisville Way", The Queen's Daughters, Louisville, Kentucky, 1969. This is a delightful cookbook with many delicious recipes. I did post on it before.

 

[Pat Young]

I would add a teaspoon of cardamom to the meat mixture and some fresh dill to the sauce. I know that most cooks don't have cardamom in their pantry and it is expensive, so might want to skip it if you don't make this often.