Swedish Meatballs Recipe

Name: Swedish Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fine dry breadcrumb (not commercial); ½ cup warm cream (1/2 and 1/2); 12 lb ground beef; 14 lb ground veal; 14 lb ground pork; ½ cup milk; 2 egg yolks, lightly beaten; 2 tablespoons minced onions (dry is fine); 3 teaspoons salt; ⅓ teaspoon pepper; ⅛ teaspoon allspice; 4 tablespoons oil

Servings: persons

½ cup fine dry breadcrumb (not commercial)
½ cup warm cream (1/2 and 1/2)
12 lb ground beef
14 lb ground veal
14 lb ground pork
½ cup milk
2 egg yolks, lightly beaten
2 tablespoons minced onions (dry is fine)
3 teaspoons salt
⅓ teaspoon pepper
⅛ teaspoon allspice
4 tablespoons oil

1
Soak crumbs in cream.
2
Grind meat all together 3 times using fine blade of food grinder.
3
Combine crumbs and meat.
4
Mix thoroughly.
5
Add rest of ingredients.
6
Form into medium or very tiny balls and brown on all sides in hot oil.
7
I make gravy from the drippings.
8
Thicken gravy with flour.
9
Also, the mixture will be somewhat soupy so I use 2 teaspoons and form the ball by transferring meat back and forth between the 2 spoons.
10
Can be made ahead of time, put in a crockpot, and reheated when ready to serve.

7960

kcal

Calories

637

Fat

Carbs

525

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.

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

You need 12 ingredients. The key ingredients include: ½ cup fine dry breadcrumb (not commercial), ½ cup warm cream (1/2 and 1/2), 12 lb ground beef, 14 lb ground veal, 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.

Swedish Meatballs

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