Swedish Meatballs



  • 3 tablespoons onion, minced
  • 5 tablespoons butter or margarine
  • 2 eggs, lightly beaten
  • 1/2 milk
  • 1/2 bread crumbs
  • 1 1/2 lbs. ground beef
  • 1/2 lb. ground pork
  • 1/4 teaspoon allspice
  • dash cloves
  • 3 tablespoons flour
  • 1 cup light cream
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • dash Worcestershire sauce
  • dash vermouth, optional


In large skillet, saute onion in one tablespoon butter until golden. Combine eggs, milk, one-half cup water and crumbs. Add onion, beef, pork, allspice and cloves and season to taste; mix lightly with fork. Shape into about 80 meatballs. Add two tablespoons butter to skillet; saute meatballs a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs as they are browned. To make sauce, pour off all but two tablespoons drippings; add flour, stir until smooth; gradually stir in cream, one cup water and remaining seasonings. Add meatballs. Heat gently five to 10 minutes and serve hot. These may also be shaped into larger meatballs and served as a main course.

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