Swedish Meatballs

OK, so this is not hot off the newest menus, I can’t think of even one restaurant that serves this dish, but Lord knows I love this! It’s a super traditional, age old recipe, and even though I was going to make cheeseburgers, the windy chill outside had me longing for this Swedish dinner, So why not share it with you, hoping you share my fondness for classics.


What you’ll need:

  • 1 pound ground beef
  • 1/4 pound ground pork
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup breadcrumbs
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 pinches of ground nutmeg
  • 2 tbsp water
  • 2 tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

In a bowl, beat the egg, then add milk and breadcrumbs and combine, stirring well. In a skillet over medium heat, lightly brown the onions in the olive oil.

Add the cooked onion to the egg and breadcrumb mix. Add salt, black pepper, ground beef and ground pork. Mix well with your hands, then form 1 – 1 1/2 inch meatballs.

Place the meatballs in a skillet and brown on all sides in the oil left by the cooking of the onions. Add 2 tbsp water, cover and simmer for 15 minutes on low heat. Remove the meatballs with a slotted spoon, and set aside. Stir in the flower to make a roux. Add the milk slowly while whisking. Add cream while continuously stirring. Add 2 pinches of nutmeg and salt to taste. Return the meatballs to the pan, and simmer covered for 10 minutes.

Serve with potatoes or egg noodles.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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