Classic Swedish Meatballs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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I'm a Svenska flicka (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day Kottbullar are very tasty. More Meatball Recipes ยป Ingredients:
2/3 cup evaporated milk |
2/3 cup chopped onion |
1/4 cup fine dry bread crumbs |
1/2 teaspoon salt |
1/2 teaspoon allspice |
dash pepper |
1 pound lean ground beef (90% lean) |
2 teaspoons butter |
2 beef bouillon cubes |
1 cup boiling water |
1/2 cup cold water |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup evaporated milk |
1 tablespoon lemon juice |
Directions:
1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls.
2. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.
3. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.
4. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter. Yield: 3-1/2 dozen 1-inch meatballs.
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