My Aunt would make these for Christmas Eve dinner every year. She'd serve these along with Potato Sausage, Lingonberries, Limpa Bread and mashed potatoes.
My Private Note
Units: US | Metric
- 4 tablespoons butter
- 1 small onion, chopped
- 2 slices day-old rye bread, crusts trimmed,torn into pieces
- 2/3 cup beef stock or 2/3 cup canned beef broth
- 1 egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon white pepper
- 1/2 lb ground beef
- 1/2 lb ground veal
- 1For meatballs:.
- 2Melt 2 tablespoons butter in heavy medium skillet over medium heat.
- 3Add onion and sauté until translucent, about 5 minutes.
- 4Cool slightly.
- 5Combine bread and stock in large bowl.
- 6Mix in onion mixture, egg, allspice and pepper.
- 7Add ground beef and veal and blend well.
- 8Can be prepared 3 hours ahead.
- 9Cover and chill.
- 10Shape meat into 1 1/4-inch balls.
- 11Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
- 12Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes.
- 13Using slotted spoon, transfer meatballs to platter and keep warm.
- 14Reserve drippings in skillet.
- 15For sauce:.
- 16Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes.
- 17Gradually whisk in stock and cream.
- 18Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes.
- 19Season to taste with allspice, salt and pepper.
- 20Pour sauce over meatballs and serve.
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Nutritional Facts for Swedish Meatballs
Serving Size: 1 (1221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.1
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 1.9 g
- Cholesterol 23.8 mg
- Sodium 91.1 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.1 g
- Sugars 0.2 g
- Protein 3.5 g