Swedish Meatballs

Brought to this country by Scandinavian immigrants, Swedish meatballs were popular at the turn of the 20th century and then made a comeback in the 1950s.

(Makes about 72 meatballs)

• 1 medium onion, finely chopped
• 5 tablespoons butter, divided
• 2 pounds ground meat (mixture of beef, pork, turkey, or veal)
• 1 cup fine white bread crumbs
• 1/2 cup half-and-half
• 2 eggs, lightly beaten
• 2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups light cream
• 1 cup beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika and chopped fresh parsley

• 1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.
• 2. Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.
• 3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.
• 4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Serve with paprika and chopped parsley.

Nutrients per serving:
Calories: 56
Fat: 4g
Cholesterol: 22mg
Carbohydrate: 1g
Sodium: 125mg
Protein: 3g
Total dietary fiber: 0g

TIP: Meatballs can be prepared through Step 3 and frozen. Make gravy just before serving.

November & December 2004

Photographer: Melanie Acevado

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