Swedish Meat Balls

I know you can’t get enough meat ball recipes. This one is just your classic Swedish Meat Ball recipe. I cheat and skip the cooking of the onions in butter. I also use a bit less salt.

1/2 c. bread crumbs
3/4 c. milk
1 medium onion
3 Tbsp. butter or margarine
1/2lb. ground meat
1/2 lb. ground lean pork
1 egg
2 tsp. salt
1/2 tsp. pepper
1/3 c. water
1/3 c. sherry
Soak bread crumbs in milk. Chop onion fine and cook in 1 tablespoon butter until slightly brown. Add meat, onion, egg, and seasoning to bread crumb mixture. Mix well. Form meat balls by scooping up some meat on a teaspoon which has been dipped in hot fat (Most Swedish cooks always do this so meat slips off spoon easily.) Brown meat. Shake skillet to brown evenly on all sides. When all meat balls are browned, add about 1/3 cup water and 1/3 cup sherry to skillet. Cook very gently over low heat for about 15 minutes or until liquid is absorbed. Makes 6 to 8 servings.

Comments

  1. That sounds lovely, I love your blog!

  2. Amazing! I’ve never seen a swedish meatball recipe that didn’t include allspice. I love the flavor it gives the meatballs, and swedish meatballs is one of my favorite foods. Although I’m sure I could try this recipe and add as needed.

  3. Thanks Cedar.

    You know TJ, I think my grandmother may have been anti-allspice in general. (which could explain why my mother went through a period of using allspice for everything.)

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