2 hrs 30 mins
1 hr 30 mins
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 tablespoon butter
- 4 tablespoons finely chopped onions
- 1 large boiled potato, , mashed to make 1 cup
- 3 tablespoons fine dry breadcrumbs
- 1 lb lean ground beef
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1 egg
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 3/4 cup light cream or 3/4 cup heavy cream
- 1In 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.
- 2In 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.
- 3Shape into small balls about one inch in diameter.
- 4Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking.
- 5Over 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.
- 6Reduce 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.
- 7In 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.
- 8Add 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.
- 9If you want to make a sauce, the book recommends making one with the pan juices; here's how.
- 10Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
- 11Quickly 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.
- 12Pour over meatballs and serve with noodles or potatoes.
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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