March 14, 2011

Swedish Meatballs

Swedish Meatballs, one of my husbands favorites.  He tells me all about how his nana used to make these for Sunday dinner (no pressure right?) and how they always remind him of her. 
I've made them before, many times.  He's made them before, many times.  But we can't seem to find a recipe that is similar to the one's he remembers his granny making.....until now.  Martha Stewart to the rescue.

In the bowl above I've got the hamburger, ground pork, panko crumbs, milk, eggs, garlic, salt and pepper and allspice. Get in there with your hands and mix it thoroughly.

Form them into balls and place on a baking sheet or a large pan.  The original recipe says use a rounded Tbsp measurement, mine were larger than that. Just adjust your cooking time accordingly.

Place in your oven at 475 for 10 to 12 minutes.  I cooked mine for between 15 and 18 minutes just to make sure they were done.

While the meatballs are cooking you can work on the sauce.  I didn't take pictures.  I'm sorry, my bad.

When the sauce is thickened to your liking, pour over the meatballs and serve with egg noodles.

The original recipe can be found here: Martha Stewart Swedish Meatballs


  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice


  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • 1 cup milk

  • Serve with grape or current jelly, cooked egg noodles or chopped parsley if desired. 

1.Preheat oven to 475º. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2.Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3.Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4.Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.


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