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Swedish Meatballs

SUBMITTED BY: Emily Gould

"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."

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 2/3 cups 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 ground round
2 teaspoons butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 cup evaporated milk
1 tablespoon lemon juice

DIRECTIONS

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. 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. 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. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.

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REVIEWS

Reviewed on Dec. 14, 2006 by Aunt B

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Aunt B
Dec. 14, 2006

At last a recipe that doesn't call for cream of soup!! My whole family loved this. I sauted the meatballs in olive oil instead of butter. I cooked fetticini and placed it in the bottom of a casserole dish. Topped the cooked noodles with the cooked meatballs. Poured the cooking broth into my 4 cup "fat separator" and return the fat-free broth to the saute pan. The flavor for the sauce is on the bottom of the pan!! Added fat-free evaporated milk (doubled the broth, milk, flour, and water). Cooked until slightly thick. I strained the sauce to remove darkened bits of meat and onions, and pured over meatballs and noodles. Then my husband called to say that he had to substitute for someone at a business dinner, so I put the whole thing in the fridge for the next night. The noodles were infused with the extra sauce and all flavors were well blended. Wonderful!! I will always make this one day ahead. It heated wonderfully in the microwave on a defrost setting as I did not want the edges to cook before the center was warm. A very healthy creamy sauce! Thanks for a new "keeper" at our house! Note: I ignored the second mention of 1 cup of evaporated milk. Like another reviewer, I think it is a misprint as the directions did not give mention to it.

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9 users found this review helpful

At last a recipe that doesn't call for cream of soup!! My whole family loved this. I sauted... MORE

Reviewed on Aug. 15, 2007 by BERDISA

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

BERDISA
Aug. 15, 2007

I thought these were very good, but of course I made a few changes. I used finely chopped onion & garlic and added about 3/4 c of bread crumbs to the meat mixture. I read the reviews prior to making them and was worried that 1/4 c bread crumbs with 2/3 c evaporated milk would make them way too soft. I also used 2% evaporated milk rather than the full fat version and added one egg. After browning the meat balls (in olive oil) I removed them and added the water and bullion, scraping off the browned bits from the bottom of the pan. After simmering them, I removed them again and added the water mixed with flour and remaining milk. I doubled the water and bullion, but not the water with the flour dissolved in it, it was still thick. I added some dried parsley and returned the meat balls to the pan while my yolk free egg noodles cooked. I used a large stock pot to brown the meat balls in batches as I don't have a skillet with high sides that is large enough for this recipe, it worked quite well. To those who found this recipe bland, Swedish meatballs aren't usually screaming with flavor, but rather a nice mild, creamy flavor. I found this recipe had very balanced flavors and I will make it again. Thanks for the great recipe!

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7 users found this review helpful

I thought these were very good, but of course I made a few changes. I used finely chopped... MORE

Reviewed on Jan. 16, 2008 by WISEREADER

I tripled the recipe for a work potluck luncheon. These turned out well and proved to be very... MORE

Reviewed on Nov. 9, 2007 by blue eyed CC

Excellent. I added 2 shakes of worcestershire sauce and about 2 tablespoons of sour cream to... MORE

Reviewed on Oct. 18, 2007 by MSMOM1

These meatballs were a hit. I did make some minor changes. I mixed the meatballs as... MORE

Reviewed on Dec. 29, 2006 by Mary Jo V

I'm not a big fan of the swedish meatball but I brought these to Christmas dinner and they... MORE

Reviewed on Nov. 16, 2006 by SMILES056

Tried this recipe tonight for dinner and it was delicious. I made just a few changes to the... MORE

Reviewed on Dec. 22, 2006 by Lauren

This was a good recipe. I would suggest pan frying the meatballs and using a non stick pan. ... MORE

Reviewed on Dec. 14, 2006 by Debbie B.

Made this recipe for the first time for a Christmas Party. Changed nothing, followed the... MORE

Reviewed on Nov. 15, 2007 by LWIETHE

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