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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr 30 mins

    1 hr

    Lennie's Note:

    According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar.

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    Units: US | Metric


    1. 1
      In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown.
    2. 2
      In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
    3. 3
      Shape into small balls about one inch in diameter.
    4. 4
      Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking.
    5. 5
      Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time.
    6. 6
      Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape.
    7. 7
      In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.
    8. 8
      Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven.
    9. 9
      If you want to make a sauce, the book recommends making one with the pan juices; here's how.
    10. 10
      Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
    11. 11
      Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth.
    12. 12
      Pour over meatballs and serve with noodles or potatoes.

    Ratings & Reviews:

    • on March 18, 2002


      Excellent meatballs. I changed the sauce using beef broth with cream for added flavor. Also, I did not have heavy cream so I used evaporated milk (a bit less as substitute states). Turned out great and my husband loved this meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2002


      These were pretty good. As in many other recipes, they lacked dill (an essential ingredient!) but overall tasted very similar to my family's recipe, if a little bland. When I reheated them, I added a teaspoon and a half of crushed dill to the sauce, simmered it for awhile, and it was divine!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2002


      When we made these, I could barely save any for our dinner... everyone started picking out of the casserole before I could get the rest of it done!

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

    Read All Reviews (20)


    Nutritional Facts for Time/Life Swedish Meatballs

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 612.5
    Calories from Fat 399
    Total Fat 44.3 g
    Saturated Fat 21.4 g
    Cholesterol 199.9 mg
    Sodium 819.1 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 2.5 g
    Sugars 1.6 g
    Protein 28.8 g

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