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Swedish Meatballs

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Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2008

Ingredients

  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook's Notes

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Reviews Add a comment

  • sinop88_ar@yahoo.com
    2 FEB, 2017
    I TRIED....THE MEAT BALLS WERE BURNED ON ONE SIDE WHEN I TOOK THEM OUT ..I THINK THIS RECIPE HAS TEEHTING PROBLEMS..MAY BE THE TEMPERATURE ON THE OVEN WAS TOO HIGH ....I USE THE SKILLET ..AT LEAST IT DOES NOT SET OFF THE SMOKE ALARM ..DISAPPOINTED
    Reply
  • MS11182987
    7 DEC, 2016
    I can't believe that nutmeg wasn't anywhere near the meat mixture or the cream gravy! Good gravy!!!
    Reply
  • MS10148705
    7 DEC, 2016
    This recipe is an old one with the same wrong panko amount. Three (3) cups? You'd have mush. Do not use 3 cups. Every time I see this particular Swedish meatballs by Martha, I correct the amount of Panko. No one seems to pay attention. I hope the people who use the recipe, as is, have a meal they can salvage.
    Reply
  • marcouxknightg
    3 DEC, 2016
    I made these a few years ago and am surprised to find the recipe still uncorrected. 3 cups of panko must surely be a typo. Do not attempt recipe as it is.
    Reply
  • esmyonegmailc
    7 MAR, 2016
    There is so much wrong with this recipe, please do not attempt it! Too much salt, panko, milk, garlic???, etc. I have a recipe from a Midwest Scandinavian Church, now that's what a Swedish meatball is supposed to taste like!
    Reply
  • laura50050
    21 SEP, 2015
    I got a request for these tonight. It's been quite a while since I've made them, so I pulled up this recipe. I realized after I added the garlic, Sweedish Meatballs don't have garlic. Anyway, I did remember to use nutmeg and they turned out great. These meatballs were succulent, with good flavor. We didn't really notice the garlic because I think it meld with the nutmeg well. I will call these Stewart's Meatballs.
    Reply
  • vero2123
    13 JUL, 2014
    Maybe not authentic but definitely delicious! Will make these again.
    Reply
  • kbu2
    19 JAN, 2014
    This is not a swedish meatball. They may be wonderful but swedish they are not. As with other comments - soak bread with just enough milk to absorb - no crumbs ever. Try a hint of nutmeg or cardamom. I don't know a single swede who would use garlic, allspice or jelly
    Reply
  • Cand1
    18 JAN, 2014
    Cardamom makes a Swedish meatball taste like it should. Please don't call it something it is not. And don't get me started on grape jelly, this is nonsense.
    Reply
  • My Grama Nybladh
    5 DEC, 2012
    Just reading this recipe is disappointing. My family, of Swedish decent, never made a Swedish meatball with garlic or allspice or Japanese breadcrumbs! Never ever with grape jelly! Look for a recipe that soft bread is soaked in milk or cream and has beef and pork. This is not even close to a Swedish meatball.
    Reply