Swedish Meatballs

Husband says it's easier to form balls if your fingers are damp. Keep a little bowl of water nearby for this purpose.

Husband says it’s easier to form balls if your fingers are damp. Keep a little bowl of water nearby for this purpose.

Have you had the meatballs at Ikea?  These meatballs are 10,000 times better than those.  And the recipe came from a Swede who grew up in Sweden.  You can’t get more authentic than that.

This is my mother in law’s recipe, she has told me most families in Sweden have their own version or technique, but I think her’s is the best.  And husband has learned to make these just like his mom.

This is a MUST for any holiday occasion at our house.

Fried in butter - YUM.

Fried in butter – YUM

Swedish Meatballs

2 to 3 lbs low fat ground beef (my subsitute 1 lb ground pork if desired)
1 c bread crumbs
2 eggs, beaten
1 1/2 c whole or 2% milk
2 tsp salt
1 tsp white pepper
1 tsp allspice
1/2 tsp celery seed
1 tblsp worcestershire sauce
1 tblsp sugar
equivalent of 1 medium onion (minced, grated, finely chopped, crushed dry or powdered)
Butter for frying

Soften bread crumbs in milk.  Add the eggs, meat and seasonings and mix well.  This is best done in an electric mixer.  We will prepare the mixture a few hours before frying so all the flavors have a chance to blend together.

Form into balls about 1 1/2 inches in diameter.  Fry in melted butter until browned.  Pan may need to be shaken around, keeping balls rolling to keep their shape.

Serve immediately.  Or keep warm in a Crock-pot on low – in a baking dish in a 325 degree oven.

swedish meatballs 3

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