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Swedish Meat Balls

Course: Dinner
Cuisine: Swedish
Servings: 8
Author: Robert Farrar Capon

Equipment

  • Frying Pan
  • Large Pot

Ingredients

  • 3 T minced onion
  • 2 T butter
  • 1 lb each of beef, veal, pork mixed together
  • 1 T allspice
  • 1 T salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1 cup fine dry bread crumbs
  • 1/2 cup chicken or beef stock (approximately)
  • 2 eggs
  • 1 quart beef bouillon, broth, or stock

Roux

  • 4 T fat or butter
  • 4 T flour
  • Gravy from pan

Instructions

  • Sauté onion in butter until golden.
  • Combine all ingredients except the last, and mix well by hand.
  • Shape into balls and fry until nicely browned in a little butter or oil.
  • Put into a large pot with the bouillon and simmer for 45 minutes.
  • This dish is better made one day in advance and refrigerated. The hardened fat on top can then be removed easily and used in place of butter to thicken the gravy.

Finsh

  • Make a roux of fat and flour, add gravy, bring to a boil, whisking well, and simmer for 5 minutes.
  • Add meat balls, reheat, and serve.