Swedish Meatballs

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swedish meatballsSwedish Meatballs



2 large eggs, lightly beaten
1 cup milk or light cream
1/2 cup dry bread crumbs
3 tablespoons butter or margarine
1/2 cup finely chopped white onion
1 1/2 pounds lean ground beef
3/4 teaspoon dried crushed dill
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
salt and pepper
3 tablespoons all-purpose flour
1 Herb-Ox beef bouillon cube
1 cup boiling water
1/2 cup light cream



1. In a large bowl, combine the eggs, milk and bread crumbs.
2. In a large skillet, melt 1 tablespoon of butter over medium heat and saute the onions until softened. Add to the crumb mixture. Add to the beef, 1/4 teaspoon of dill, the allspice and nutmeg and season with salt and pepper. Cover and chill for at least 2 hours.
3. In a large skillet, heat the remaining 2 tablespoons of butter. Pinch off pieces of the mixture and shape into balls about the size of walnuts and cook for 3 to 5 minutes until browned on all sides. Remove the meatballs from the skillet and set aside.
4. Add the flour to the skillet and stir over medium heat until it forms a paste (roux). Add the remaining dill and stir.
5. In a cup, dissolve the bouillon cube in the water and add to the roux. Raise the temperature to high and bring to a boil, stirring, until thickened. Remove from the heat and add the cream and meatballs.
6. Return to the heat and simmer over low heat for about 30 minutes or until the meatballs are cooked through and the sauce is thickened. Transfer to a chafing dish and serve hot.


Makes: 8 to 10 servings

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