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Classic Swedish Meatballs

 Classic Swedish Meatballs
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. More Meatball Recipe
14 ServingsPrep: 15 min. Cook: 20 min.

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)
  • 2 teaspoons butter
  • 2 beef bouillon cubes
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoons King Arthur Unbleached 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

2 of 2

Classic Swedish Meatballs (continued)

Directions (continued)

  • 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.