Swedish Meatballs

Classic, versatile Swedish meatballs are delicious as an appetizer or as a simple make-ahead dinner entrée.

1 cup crumbled rye bread

1/3 cup milk

1 pound lean ground beef

1 pound lean ground pork

3 eggs

1/2 cup finely-diced onion

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil, divided

2 tablespoons butter

2 tablespoons flour

2 cups beef broth

1 tablespoon sour cream


  1. In a small bowl, mix the crumbled bread and milk. Set aside.
  2. In a large bowl, mix the ground meats, eggs, onion, spices and bread mixture. Roll into balls about 1-2 inches in diameter (about 1 tablespoon) and place them in the refrigerator for 30 minutes. Heat a tablespoon of oil in a large skillet, add several meatballs (without crowding the pan) and cook 8 to 10 minutes, turning them every few minutes to brown evenly. Remove cooked meatballs to a pan or baking dish in a warm oven, add more oil to the pan, and cook the remaining meatballs.
  3. Once meatballs are cooked, melt 2 tablespoons butter in the same skillet, add the flour and stir well. Slowly whisk in the beef broth and bring to a simmer. Simmer for a few minutes until the sauce has thickened and reduced. Add salt and pepper to taste and stir in sour cream. Add the meatballs to the sauce and simmer for 5 minutes or place the meatballs on a shallow platter and pour the sauce over them. Serve warm.

Serving Suggestion

For an appetizer course, drizzle slightly-thinned lingonberry preserves or cranberry sauce over the platter of meatballs and skewer each with a toothpick. Traditionally served with mashed potatoes or over egg noodles, Swedish meatballs pair nicely with a tart side dish like vinegar-braised red cabbage or a sweet and sour cucumber salad. The uncooked meatballs can be frozen for up to 3 months.

Yield: 8 servings