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Classic Swedish Meatballs Recipe

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I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty.

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Classic Swedish Meatballs Recipe

Prep: 15 min. Cook: 20 min.

Yield: 14 Servings

15 20 35

Ingredients

2/3 cup evaporated milk
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound lean ground beef (90% lean)
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2 teaspoons butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 cup evaporated milk
1 tablespoon lemon juice

Directions

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls.
In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.
Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.
Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter. Yield: 3-1/2 dozen 1-inch meatballs.

Nutritional Facts 1 serving (3 each) equals 130 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 297 mg sodium, 8 g carbohydrate, trace fiber, 10 g protein.

Originally published as Swedish Meatballs in Country December/January 1990, p49

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Reviews for Classic Swedish Meatballs

Classic Swedish Meatballs

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Reviewed on Sep. 11, 2012 by MaikoEmi

My boyfriend really enjoyed this, and I liked it as well. I think I just don't care for the taste, not the recipe.

Reviewed on May. 11, 2012 by Hollieeee

This is like my 8th time making this recipe. My fiancee Sam LOVES this recipe!!! BUT truth be told, Him and I had been drinkin a lil wine and I messed up the recipe a lil.... Just know that if you brown the meatballs completely and forget to add the bouilon cubes and then remove the meatballs and mix the flour with the liquids... let it boil down, to thicken and then add meatballs, noodles and sprinkle with lemon. Still the MOST FANTABULOUS recipe ever.. even when you mess up because you're having a good time with your family and you lost track of time. Thank you for this...and the added smiles =))

Reviewed on Jan. 27, 2012 by Hollieeee

This recipe is awesome!! My Sam loves it!! This is the second time I made this.. but this time, instead of just buttering the noodles and sprinkle them w/ poppy seed... once I drain the noodles, I put them in a hit pan of already melted butter, let them fry up a little and then add poppy seed and sprinkle with parm and parsley.Yum =) I even had to take a picture of it!!

Reviewed on Feb. 16, 2011 by Tennessee Momm

I thought this was a good recipe. My husband did not care for it. I thought the sauce could be a bit thicker.

Reviewed on Aug. 01, 2009 by mattypee

This is one of my favorite Swedish meatball recipes. I've prepared it with ground turkey as well as beef and it's delicious either way. The only issue I have had is keeping the meatballs together while I brown them. Adding some extra bread crumbs, as well as putting the formed meatballs in the freezer for an hour helps them stay together.