Swedish Meat Balls
By: Anonymous
Published: Wednesday, December 2, 2009 - 6:40am

Ingredients




 cup plain breadcrumbs
 cup milk
1 small yellow onion, finely diced
1 egg (or egg white)
 pounds lean ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1 tablespoon butter
1 tablespoon extra-virgin olive oil

Preparation

1 Soak breadcrumbs in milk for 5 to 10 minutes until the liquid is absorbed. 2 To a bowl add onion, egg, ground beef, soaked bread crumbs, allspice, salt and pepper. 3 Mix all the ingredients together with your hands and shape the meat mixture into small balls, less than an inch in diameter. If the mixture starts to sticks to your hands, wet them with cold water. 4 Heat a skillet with butter and extra virgin olive oil. 5 Saute the meatballs in 2 or 3 batches, turning them frequently to keep the meatballs from sticking. Drain them on paper towels. 6 Drain the excess olive oil and scrape off and discard any browned bits of meat that may be sticking to pan after the meatballs are done. 7 To the same pan add butter and flour and stir until it browns. 8 Quickly add a can of beef stock and bring to a boil, stirring constantly until gravy thickens. 9 Remove from the heat and serve immediately with the meatballs.

About


A traditional style of meatball in Sweden made with ground beef (or a mixture of ground beef and pork) mixed with breadcrumbs soaked in milk and finely chopped onions. They are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumbers.