Swedish meatballs
By Yankee Magazine|Dec 07 2006|
Ingredients
Swedish Meatballs
Meat: (the main ingredient)
2 pounds ground lean meat: use beef, pork or veal
(may use some textured vegetable protein ground beef substitute)
Filler: (to give the meatballs the right consistency)
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread
OR 1 cup mashed potatoes
Salt and Pepper:
Salt to taste (1 1/2 teaspoons suggested)
Pepper to taste (white or black pepper – 1/2 teaspoon suggested)
More Flavor:
Option 1:
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Option 2:
1/4 tsp dry mustard
1/8 tsp ground nutmeg
Instructions
By hand or on medium speed with an electric mixture, thoroughly blend the
ground meat, filler, salt and pepper, and other flavorings. Beat until very
well mixed. Form into balls about 3/4″-1 1/2″ in diameter: do this by hand,
or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150
meatballs depending on how large they are. Serves 6-8, more on the
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