Prep 25 mins
Cook 40 mins
I know that there are many recipes for Swedish Meatballs out there, but I had to add the one that I grew up with as a kid. And, like everyone else, I think my Mama's were the best! She served them with the gravy over egg noodles along with a green vegetable or salad. You can serve them as a main dish or as an appetizer.
- 1 1⁄2 lbs ground beef
- 1⁄4 lb ground pork
- 1 egg, slightly beaten
- 1 cup milk
- 1⁄2 cup fine dry breadcrumb (use plain, not seasoned)
- 1⁄4 cup finely chopped onion
- 3 tablespoons butter, divided
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- 2 tablespoons all-purpose flour
- 1 cup hot water
- 3⁄4 cup half-and-half cream
- Combine the beaten egg, milk, and breadcrumbs; let stand for 5 minutes.
- In a small frying pan over medium heat, saute the chopped onions in 1 tablespoon of butter until lightly golden in color.
- In a large bowl, combine the breadcrumb mixture, the sauteed onions, the ground beef and pork, salt, pepper, nutmeg and allspice. Mix well with hands until smooth. Shape into about 36 meatballs, each about 1-inch in diameter.
- In a very large skillet, over medium heat, brown the meatballs in the remaining 2 tablespoons of butter (brown half the meatballs at a time, if necessary, combining them all in the pan at the end.) Pour off any excess fat. Sprinkle the meatballs with the flour and shake the skillet. Add the 1 cup of hot water, stirring gently to loosen any browned bits and blend well. Cover, reduce heat and simmer 35 to 40 minutes, stirring gently occasionally. Add the half & half and heat thoroughly.
- Serve the hot meatballs and gravy as an appetizer, or, as a main dish over egg noodles or with mashed potatoes, if desired.