Classic Swedish Meatballs Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 42
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- dash pepper
- 1 cup boiling water
- 2 tablespoons all-purpose flour
- 2 teaspoons beef bouillon granules
- 1/2 cup cold water
- 1/2 teaspoon allspice
- 2 teaspoons butter
- 2/3 cup chopped onion
- 1 pound lean ground beef (90% lean)
- 1-2/3 cups evaporated milk divided
- 1/4 cup fine dry bread crumbs
- canned lingonberries optional
- Carbohydrate 1.54777160750589 g
- Cholesterol 7.52120136033643 mg
- Fat 1.35676433304477 g
- Fiber 0.119672422163296 g
- Protein 2.43439965876844 g
- Saturated Fat 0.579629742862091 g
- Serving Size 1 1 serving (21g)
- Sodium 52.3414458401211 mg
- Sugar 1.4280991853426 g
- Trans Fat 0.1644425358497 g
- Calories 29 calories
Directions Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled. With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries. Yield: 3-1/2 dozen. Originally published as Swedish Meatballs in Country December/January 1990, p49
