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

    Swedish Meatballs. Photo by kolibri

    1/1 Photo of Swedish Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Kaarin's Note:

    A very old Swedish recipe. We always have this on Christmas. The recipe says to serve this with a separate gravy-we just make a simple gravy from the pan drippings. I have substituted venison for the beef.

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    Units: US | Metric


    1. 1
      Mix all ingredients well.
    2. 2
      Form into small balls (1 inch).
    3. 3
      Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
    4. 4
      Remove and serve on a platter with a separate gravy made with pan drippings.
    5. 5
      Serve over mashed potatoes.

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    Ratings & Reviews:

    • on December 31, 2009


      I made this for Jul, and served with Norwegian Red Cabbage The flavor was great. I didn't find the pan drippings rich enough to yield a good gravy, so I served these with cranberry sauce. Next time I make them, I will make a lingonberry cream sauce in lieu of gravy. I grated my potatoes in the FP, and found the shreds to be overly long, resulting in "hairy" meatballs. Next time I make these, I will come up with a different grating strategy. The recipe yielded enough for four people plus plenty left over to freeze. A keeper.

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    • on January 11, 2006


      Nice meatballs, I especially like the grated potato - works very well with flavours and gives the dish some nice texture.

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    • on September 18, 2005


      I have never cooked or – from memory - eaten venison, so I opted for making this with the more readily available ground meats. I slightly more than doubled the recipe – so there’d be some to freeze; there was heaps to freeze! I used three pounds of ground veal/pork mince and three pounds of top quality ground beef. For me the grated potato and onion stirred memories of a meatloaf recipe I used to make – and loved - but have long since lost. I used five potatoes, two onions and I couldn’t resist adding some garlic; I added 6 cloves, finely minced. I used brown sugar (an ingredient I always throw into tomato-based pasta sauces) and otherwise followed the recipe’s intriguing and unusual combination of spices. The eggs are I believe another secret ingredient which ensures success. When you use this quantity of eggs, you’ll NEVER have any problem with meatballs not holding their shape. And if they seem a bit wet as you make them, don’t worry. Rather than fry these, I put them on trays, covered loosely with foil (which I removed for the last five minutes) and then baked them in the oven. Those which I was freezing, I froze unbaked. I served these with Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes and steamed spinach. Everyone loved them. Believe me, this is not just another delicious meatball recipe. It’s exceptional!

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    Nutritional Facts for Swedish Meatballs

    Serving Size: 1 (169 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 309.8
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 7.4 g
    Cholesterol 115.2 mg
    Sodium 337.1 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 1.0 g
    Sugars 0.9 g
    Protein 22.8 g

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