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"The belly rules the mind."--Spanish Proverb

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Tablespoons Butter
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3 Pounds Ground pork/beef mixture
1 Cup Seasoned bread crumbs
2 Eggs, beaten
1 Cup Milk
2 Tablespoons Minced onion
2 Teaspoons Salt
2 Teaspoons Sugar
½ Teaspoon Black pepper
1 Teaspoon Allspice
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Electric frying pan or a large skillet with a lid
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¼ Cup Flour
1 Cup of Milk and 1 Pint of Half-and-half OR 3 Cups of milk
Directions:
Directions:
Put half the butter in an electric frying pan or skillet. In a large bowl, combine all remaining ingredients well. Shape into small balls and set aside on a platter. Melt the butter in the pan. In small batches, brown the meatballs, turning often to brown evenly. Remove from heat and set aside. Halfway through, add remaining butter to melt, then continue to brown in batches until all are browned. Don't overcrowd the pan, it makes it hard to turn them and get even browning.

Reduce heat to about 200º, put all the meatballs in the pan, cover and steam for about 15 minutes to finish cooking. Remove all the meatballs to the platter. Make gravy by adding ¼ cup flour sprinkled across oil, stirring well to remove any clumps. Then add half and half and milk and stir constantly until thickened.

Return meatballs to gravy and stir to coat evenly.

Serve over cooked egg noodles.
Number Of Servings:
Number Of Servings:
Makes 72-80 meatballs, depending on size
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I prefer my electric frying pan, heated to 250-300º.

You can use three cups of milk, but I like using 1 pint of half and half + 1 cup milk for a richer gravy.

This makes a large batch, but they freeze and reheat very well.

 

 

 

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