Recipe by Bergy
This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.
Top Review by Mirj
What a novel idea to have potatoes in the meatball mix! I used my regular meatball recipe and added the potatoes. I boiled them up in a combination of broth and cranberry sauce, and this was a truly superb appetizer!
- 2 lbs ground chuck or 2 lbs sirloin
- 1 1⁄2 cups grated raw potatoes
- 5 tablespoons grated onions
- 3 teaspoons salt
- 1 1⁄2 teaspoons allspice
- 1 (10 ounce) can beef broth
- 6 ounces water
- 1⁄4 cup butter
- 2 tablespoons light olive oil
Directions See How It's Made
- Mix together the ground meat, potatoes,onion, salt and Allspice.
- Mix well, use your hands.
- Shape the mixture into Ping Pong sized meatballs.
- Put the Broth and water in a saucepan and bring to a boil.
- Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
- Using a slotted spoon remove meatballs and drain on a paper towel.
- Reserve the broth.
- At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
- When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
- Add the reserved broth to the pan and simmer until the meatballs are cooked through.
- If you wish you may add a little flour to thicken the broth.