Taste of Home
Classic Swedish Meatballs
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min.
YIELD: 3-1/2 dozen.
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. —Emily Gould, Hawarden, Iowa
Ingredients
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1-2/3 cups evaporated milk, divided
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2/3 cup chopped onion
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1/4 cup fine dry bread crumbs
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1/2 teaspoon salt
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1/2 teaspoon allspice
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Dash pepper
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1 pound lean ground beef (90% lean)
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2 teaspoons butter
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2 teaspoons beef bouillon granules
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1 cup boiling water
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1/2 cup cold water
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2 tablespoons all-purpose flour
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1 tablespoon lemon juice
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Canned lingonberries, optional
Directions
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1.
Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly but thoroughly. Refrigerate until chilled.
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2.
With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
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3.
Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
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4.
Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
Nutrition Facts
1 meatball: 36 calories, 2g fat (1g saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.
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