Swedish Meatballs

presto pasta nights

I absolutely love Swedish meatballs, and have for years – but as easy as they are to prepare, I’ve never actually had them from scratch. With the aid of a recipe, were were able to duplicate a recipe that’s at least as good as any other we’ve had. We’d definitely make it again, although next time we might make the meatballs smaller. I’m submitting this recipe to be part of this week’s Presto Pasta Nights.

Swedish Meatballs

Swedish Meatballs
recipe courtesy Food Network

1 tbsp butter
1 tbsp minced onions
2/3 c. fresh bread crumbs
1 c. water
3/4 lb. lean ground beef
3/4 lb. lean ground pork
2 large egg yolks
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
1/4 tsp ground allspice
4 tbsp butter
2 tbsp all-purpose flour
2 c. beef stock

In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.

In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.

In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

8 thoughts on “Swedish Meatballs

  1. Ruth

    There is something special about Swedish meatballs and yours look fantastic. I’ve never used my electric mixer to blend the meatballs. I guess it really does make a smoother consistency. Must give it a try.

    Thanks for sharing with Presto Pasta Nights.

  2. John

    Hehe! Swedish meatballs! That´s so funny – I grew up on them! 🙂

    I would love to be added to the links/food blog directory!

    / john

  3. steph

    My mother’s family is swedish so I’m going to make these for our Christmas Day meal. The noodles look like a good noodle. I was going to make my own, but was wondering what brand you used here?


  4. linda

    These are a tradition that I make every Christmas.
    Your recipe sounds good – but mine – from what I am told is an original uses bread soaked in half/half instead of bread crumbs and also includes ginger as one of the spices and coffee in the gravy. I am also in Ohio – Hope everyone enjoys

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