Classic Swedish Meatballs Recipe

4.5 15 15
Classic Swedish Meatballs Recipe
Classic Swedish Meatballs Recipe photo by Taste of Home
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Classic Swedish Meatballs Recipe

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4.5 15 15
Publisher Photo
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
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.

Ingredients

  • 1-2/3 cups evaporated milk, divided
  • 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 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Canned lingonberries, optional

Directions

Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.
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.
Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries. Yield: 3-1/2 dozen.
Originally published as Swedish Meatballs in Country December/January 1990, p49

Nutritional Facts

1 meatball: 36 calories, 2g fat (1g saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1-2/3 cups evaporated milk, divided
  • 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 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Canned lingonberries, optional
  1. Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.
  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.
  3. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
  4. Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries. Yield: 3-1/2 dozen.
Originally published as Swedish Meatballs in Country December/January 1990, p49

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Reviews forClassic Swedish Meatballs

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MY REVIEW
Tammy User ID: 9359910 280129
Reviewed Dec. 28, 2017

"Awesome"

MY REVIEW
dig1 User ID: 6907234 279973
Reviewed Dec. 26, 2017

"Good one too"

MY REVIEW
Catherine User ID: 9275294 277023
Reviewed Oct. 30, 2017

"I need to try this one again. I accidently put too much evaporated milk. The allspice made it taste too weird. You have to do more than just brown the meat. There was another one here that was much better tasting. I gave it four stars due to a mistake I made in the recipe."

MY REVIEW
2124arizona User ID: 845443 268861
Reviewed Jul. 2, 2017

"This is the best recipe I have for Swedish meatballs!! I have fixed them many times over the years and they still get rave reviews everywhere I take them!! Soooo good!!"

MY REVIEW
amsm User ID: 8302234 264369
Reviewed Apr. 6, 2017

"I thought that this was an okay dish. My sauce did not get as thick as I would have liked. I did make a few changes to the meatballls. I used pork instead of beef, I added an egg to help the meatballs stay together, and I added half the onion and allspice that it called for. My family is not big on onion taste, and halving the onion still gave these meatballs plenty of onion flavor."

MY REVIEW
jetluvs2cook User ID: 1675049 261416
Reviewed Feb. 16, 2017

"Made these tonight! Very tasty!

I did bake them instead of frying in a pan so that they stayed together better!"

MY REVIEW
ejshellabarger User ID: 3870843 259586
Reviewed Jan. 12, 2017

"I followed the ingredient list and recipe to a "T" and my meatballs pathetically fell apart. I ended up just cooking the meatballs like a meat sauce and pouring it over pasta. The flavor was great."

MY REVIEW
schamberlain User ID: 8299832 224155
Reviewed Apr. 4, 2015

"Really good, I used lamb instead of beef my husband devoured them"

MY REVIEW
captgeo5 User ID: 6856757 216369
Reviewed Dec. 30, 2014

"Very good , made them for a party and everyone loved them ."

MY REVIEW
MaikoEmi User ID: 4616610 8716
Reviewed Sep. 11, 2012

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

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