Swedish meatballs  

Friday, January 9, 2009


  • 1 pound veal or beef or a combination, minced
  • 2 tablespoons bread crumbs
  • warm milk, about 3 tablespoons
  • 1 cup cream, divided
  • 1 egg
  • salt & pepper
  • 1 1/2 cups beef broth
  • 1 tablespoon flour
  • 2 tablespoons water
  • 1 egg yolk
  • dash lemon juice


Soften bread crumbs with milk and add to meat. Add just under 1/2 cup cream and mix. Add egg and seasonings and stir. Roll into balls and cook gently in stock for 15 minutes. Remove meatballs from stock and set aside. Just before serving, mix flour with water and add to broth. Bring to a boil and cook 3 minutes. Add remaining 1/2 cup cream blended with the egg yolk and lemon juice. Season to taste and pour over meatballs.
Serves 8

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