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    You are in: Home / Recipes / Swedish Meatballs Recipe
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    Swedish Meatballs

    Swedish Meatballs. Photo by Chef #1099457

    1/3 Photos of Swedish Meatballs

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Pellerin's Note:

    The gauntlet was thrown when my daughter's future in-law's Swedish Meatballs recipe was declared to be "the best in the world." Here's my valiant attempt to uphold the honor from OUR side of the family. A good electric skillet makes this as easy as can be. (I often DOUBLE the gravy recipe, and add a bit of dill weed, nutmeg, and caraway seeds 8-)

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    Ingredients:

    Serves: 6-8

    Yield:

    meatballs

    Units: US | Metric

    Meatballs

    Gravy

    Directions:

    1. 1
      In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.).
    2. 2
      Heat butter and oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
    3. 3
      To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
    4. 4
      To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.

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    Ratings & Reviews:

    • on February 05, 2011

      55

      This should be 20 stars! I added a sprinkle of nutmeg and sprinkle of dill to the sauce. First time making Swedish Meatballs and everyone raved over them. Served with homemade noodles, and Brocalli.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2012

      45

      I didn't make the meatballs-just the sauce. It was just me so I scaled to one serving and used frozen meatballs...but the sauce was good, quick, and easy. I saw some recipes using canned cream of mushroom soup and really wanted to stay away from that. I was pleased with the outcome. Thanks :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2011

      55

      Truly awesome comfort food. Me and my kids love it, even the one who eats nothing, but chicken nuggets!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Swedish Meatballs

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 398.2
     
    Calories from Fat 265
    66%
    Total Fat 29.5 g
    45%
    Saturated Fat 13.0 g
    65%
    Cholesterol 135.2 mg
    45%
    Sodium 363.2 mg
    15%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.4 g
    5%
    Protein 23.0 g
    46%

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