1960S Swedish Meatballs Recipe

Name: 1960S Swedish Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 large celery stalk, chopped; 2 garlic cloves, minced; 3 teaspoons kosher salt; 1 teaspoon ground allspice; 3/4 teaspoon ground nutmeg; 2 eggs; 1/2 cup milk; 1 cup dry bread crumbs; 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb); 1 tablespoon olive oil; 1/4 cup all-purpose flour; 1 teaspoon sugar; black pepper; 1 3/4 cups light cream; 1 cup water

Servings: persons

1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon sugar
black pepper
1 3/4 cups light cream
1 cup water

1
Heat oven to 350u00b0 F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic, and cook until the vegetables are tender but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and nutmeg. Remove from heat.
2
In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Saute over medium-high heat, in tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1 teaspoon salt, sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in light cream and water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 1 large celery stalk, chopped, 2 garlic cloves, minced, and more.

Yes, 1960S Swedish Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

1960S Swedish Meatballs

How did you like this recipe?

Frequently Asked Questions