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Swedish Meatballs

2 eggs
1 cup milk
2 lbs. ground veal or pork (as lean as possible)
1 cup cornbread crumbs
1 Tbs salt
1/4 tsp ground black pepper
1 Tbs butter
2 cups beef or chicken broth
1 Tbs flour
1 cup sour cream
1 tsp nutmeg (the real secret to this recipe)
1 tsp chopped fresh or dried dill
Grated rind of 1/2 lemon

Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper. Form into small (3/4 in., 2 cm) balls, to make about 4 dozen. saute in butter in a large skillet until browned and cooked through. Remove from pan, reserving cooking juices in pan. Combine flour and sour cream and blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened. Add meatballs and heat 15 minutes, or until meatballs are warm. Serve as an appetizer or over noodles.

Yield: 6 Servings

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