Top Review by Bayhill
Delicious! We loved this classic recipe for Swedish meatballs. The mashed potatoes kept the meatballs very moist and tender. Instead of using the spoons to shape the meatballs, I sprayed my hands with cooking spray and rolled the meat, with my hands, into golf ball sized balls. I was able to get 3 dozen golf ball sized meatballs. I made a double recipe of recipe #424504, and added it to the meatballs instead of serving it on the side. I served this over whole-wheat noodles. My family loved this and gave it 2-thumbs up. Thank you for sharing. *Made for ZWT6 Xtra Hot Dishes*
- 4 -5 tablespoons butter
- 2 1⁄2 tablespoons onions, finely chopped
- 1⁄4 cup fine breadcrumbs (unseasoned)
- 3⁄4-1 1⁄4 cup milk, divided
- 2 cold boiled potatoes, mashed
- 8 ounces ground beef
- 8 ounces ground pork
- 1 egg
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄2 teaspoon allspice
Directions See How It's Made
- In a skillet, melt 2 Tbsp butter, heating until melted and just starting to brown. Add onion to skillet, saute until onion is golden.
- To the bread crumbs, add 2 Tbsp milk to moisten.
- In a large bowl, combine beef, pork, egg. Add onion, mashed potatoes, and moistened breadcrumbs. Add spices (salt, pepper, allspice). Add remaining milk a little at a time; stop before the mixture gets gloppy. If the meat mixture gets too gooey to form nice, neat meatballs, add a more breadcrumbs.
- Use a pair of spoons rinsed in water and shape the meat mixture into small round balls.
- In a large skillet, heat remaining butter over medium heat. Add meatballs to skillet, being careful not to crowd the pan. Shake periodically so that the meatballs don't develop flat spots. Cook until meatballs are done through.