20 December, 2020
Swedish Meat Balls
Swedish Meat Balls
This dish appeared on the Larson table every Christmas Eve, along with the mashed potatoes and lutefisk. After countless lutefisk jokes, LaVille eventually gave it up and just featured the meatballs. These are time-consuming to make, but so yummy! We are carrying on this tradition in the Larson-Long Household.
Ingredients
Meatballs
- 1 medium-sized yellow onion, peeled and minced
- 1 Tbsp butter or margarine
- 1 lb ground chuck
- ¼ lb ground pork shoulder
- ¼ tsp pepper
- pinch nutmeg
- ¾ cup fine dry breadcrumbs
- ¼ cup milk
- ¼ cup water
- 1 egg, lightly beaten
- 2 Tbsp butter or margarine for browning meatballs
Gravy
- 2 Tbsp butter or margarine
- 2 Tbsp flour
- 1¼ cups light cream
- ½ tsp salt
- pinch white pepper
Instructions
- Saute onion in butter 3-5 minutes, over moderate heat until limp
- Mix well with remaining meat ball ingredients and shape into 3/4" to one" balls.
- Brown, ⅓ of balls at a time in butter, in a large, heavy skillet 8-10 mins. over moderate heat until well done. (Turn to brown all sides.)
- Drain on paper toweling
- Drain drippings from skillet, and add butter for gravy
- When melted, blend in flour, add cream, and heat, stirring, until thickened
- Season, add meat balls, simmer uncovered 5 minutes, shaking pan occasionally, and serve.
Notes
Great with mashed potatoes.