The Best Swedish Meatballs Recipe

To prepare the best Swedish meatballs recipe, you need to understand the history of the dish. Then, with some basic ingredients and the right techniques, your Swedish meatballs will soon impress your family or your guests.

Swedish Meatball Basics
Swedish meatballs (Köttbullar) originated in Sweden and were first seen in print in Casja Warg's cookbook. It is thought that meatballs were not a common food (at least not for common people) until the meat grinder became available.

Swedish meatballs are made with a mixture of ground beef and pork and are smaller than the meatballs normally served with spaghetti. Swedish meatballs are served with a cream gravy and lingonberry preserves, and are typically seasoned with allspice.

American recipes may call for seasoning with white pepper and salt. This delectable dish is usually served with buttered egg noodles.

Best Swedish Meatball Recipe
Ingredients You Will Need:
¾ lb. lean ground beef
¾ lb. ground pork (You can substitute beef here instead of using both meats, but it will change the flavor)
1 cup milk or light cream
1 egg
1 ½ tsp. salt
1/8 tsp. white pepper
1 ½ cup soft bread crumbs
½ cup diced onion
¼ cup finely chopped parsley
¼ tsp. allspice

2 tbsp. all purpose flour
1 tsp. gravy master
1 cup light cream

Have your butcher grind the meat together for you. If you have a meat grinder, you can grind the meat yourself. Soak the breadcrumbs in the cream for about five minutes. Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat at least five minutes with a beater or about ten minutes by hand.

Rub a bit of solid lard or grease on your hands (bacon fat also works well). Form the mixture into 1½ inch balls. Brown lightly in two tablespoons of butter, shaking skillet to keep meatballs round (don't try to do too many at once). Remove meatballs. Reserve the drippings.

To make the gravy, stir the flour into drippings in skillet. Add light cream and gravy master. Heat and stir until gravy thickens. Return the meatballs to gravy. Cover and cook slowly for about 30 minutes, basting occasionally. This recipe makes about three dozen 1 ½ inch balls.

Serve on bed of buttered egg noodles. Garnish with fresh parsley sprigs.

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