1/1 Photo of St. Mark's Swedish Meatballs
1 hr 15 mins
I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots.
My Private Note
Units: US | Metric
- 3/4 lb ground beef
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 1/2 cups breadcrumbs
- 1 cup light cream
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 egg
- 1/4 cup finely snipped parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon ginger
- 1 dash pepper
- 1 dash nutmeg (optional)
gravy (I usually double this and sometimes need to add a bit more butter and flour to get the consis
- 1Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork.
- 2Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions.
- 3Melt 1 tablespoons butter and saute the onion until tender but not brown.
- 4Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient.
- 5Mix thoroughly.
- 6Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through.
- 7If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update.
- 8Stir 2 tablespoons flour into fat.
- 9Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like.
- 10Heat and stir until gravy thickens.
- 11Salt and pepper gravy to your liking.
- 12Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking.
- 13Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done.
- 14Note: Cooking and preparation times are only a guess.
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Nutritional Facts for St. Mark's Swedish Meatballs
Serving Size: 1 (233 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 532.0
- Calories from Fat 284
- Total Fat 31.6 g
- Saturated Fat 13.9 g
- Cholesterol 172.5 mg
- Sodium 1467.7 mg
- Total Carbohydrate 24.5 g
- Dietary Fiber 1.5 g
- Sugars 2.4 g
- Protein 35.6 g