Swedish Meat Balls

Rachel Larson Long

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.

Print Recipe

Cuisine Swedish

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.