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Swedish Meat Balls

Yankee Plus Dec 2015


Swedish Meat Balls
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  • 2 pounds hamburger (or 1-1/2 pounds ground beef and 1/2 pound ground pork)
  • 3 slices bread
  • 2 cups water
  • 1 onion, minced and sautéed
  • 2 potatoes, boiled and mashed
  • 3 teaspoons salt
  • 1/8 teaspoon peppeer
  • 2 eggs
  • butter (or other fat)


Have the butcher grind the meat a couple of times. Soak the bread in water. While it is soaking, mince and sauté the onion and mash the potatoes. Now mix all the ingredients in a large bowl; keep working the mixture until you have a smooth, spongy mass. It is best to work the mixture by hand. Heat butter (or fat) in a frying pan. Shape the balls by using a spoon and the palm of your hand, both wet. Brown evenly in the butter, shaking the pan meanwhile to keep the round shape. Remove to a kettle. Repeat until the meat mixture is used up. Make the gravy.



  • 3-4 tablespoons butter (or other fat)
  • 1/2 cup flour
  • 3 cups beef stock
  • 1 cup cream
  • salt and pepper to taste


Make the gravy in the same frying pan. Heat the butter (or fat) and add the flour, stirring to a golden paste. Add the stock gradually, stirring briskly to avoid lumps. If you prefer a darker gravy, add a few drops of Kitchen Bouquet or brown some sugar for the purpose. Add the cream and season to taste. Simmer the sauce 4-5 minutes.
Pour the gravy over the meat balls and let them and cook in it over low heat for 40-60 minutes. Neither overcooking not reheating will harm this wondeerful concoction.
Updated Friday, August 31st, 2007

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