Swedish Meatballs – a delicious recipe with ground beef, bread crumbs, sherry, ground mace, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Begin 1 hour ahead:
2
In large bowl, combine first 6 ingredients with 3/4 cup cream; shape into 40 small meatballs.
3
On waxed paper, in about 1/4 cup flour, coat meatballs.
4
In 12-inch skillet over medium-high heat, in hot oil, brown meatballs well. Drain on paper towels.
5
Wipe skillet clean.
6
In same skillet over medium heat, melt butter or margarine.
7
Stir in 1 tablespoon flour until well blended and smooth.
8
Gradually stir in undiluted consomme and 1/2 cup cream; heat to boiling, stirring constantly. Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender.
9
Discard bay leaf.
10
Serve Swedish meatballs in chafing dish to keep hot.
726
kcal
Calories
67
g
Fat
2
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb. ground beef, 1 1/2 c. seasoned dried bread crumbs, 1/2 c. dry sherry, 1/2 tsp. ground mace, and more.
Yes, 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.
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