Swedish Meatballs

July 30, 2011

Swedish Meatballs

Swedish Meatballs or köttbullar are traditionally served with gravy, boiled potatoes, lingonberry jam or fresh pickled cucumber. 


1 Beaten Egg

¼ Cup Milk

¾ Cup Soft Bread Crumbs

1 Medium Chopped Onion

¼ Cup Chopped Fresh Parsley

¼ Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Ground Allspice

8 Ounces Ground Veal

8 Ounces Ground Pork

2 Tablespoons Butter

2 Tablespoons Unbleached Flour

2 Teaspoons Instant Beef Bouillon Granules

2 Cups Milk

In a large bowl mix together the beaten egg and ¼ cup milk.  Stir in the bread crumbs, onion and ¼ cup parsley.  Add the veal and pork.  Mix well and shape into approximately 30 meatballs.  You can use a melon baller or small cookie scoop to shape the meatballs.  In a large skillet cook half of the meatballs at a time in heated butter over a medium heat for 10 minutes.  Turn to brown evenly.  Remove the meatballs, reserving the drippings, and place the meatballs on paper towels.  Reserve 2 tablespoon of the drippings.  Add the flour, bouillon and ¼ teaspoon black pepper into the drippings.  Stir in the 2 cups of milk. Cook and stir over a medium heat until bubbly.  Cook and stir for 1 minute more.  Return the meatballs to the skillet.  Heat through and serve over potatoes.  Serves 4

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