Nana Brown's Swedish Meatballs

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb 10 ounces ground beef
  • 5
    slices bread (I like them a day old)
  • 1
    teaspoon sugar
  • 34
    tablespoon salt
  • 1
    pinch pepper (black or white)
  • 12
    teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
  • 1
  • 1
    onion, minced fine
  • 1 -2
    tablespoon flour or 1 -2 tablespoon cornstarch
  • Gravy Master (optional)
  • beef, bullion powder (optional)
  • 1 -2
    cup water
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DIRECTIONS

  • Wet bread with water until moist, but not soggy. I add it by spoonfuls.
  • Add ground beef and mix.
  • Add sugar, spices, egg, onion and mix well.
  • Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
  • In batches, brown meatballs on all sides over medium-low heat.
  • Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
  • Make Gravy!
  • Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
  • Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
  • Add flour/water mixture.
  • Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
  • Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
  • When gravy is done, pour over meatballs and enjoy!
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