• 1 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 1 cup bread crumbs
  • 2 cups milk
  • 2 eggs
  • 6 tablespoons onion, finely chopped
  • 2 tablespoons butter plus 6 Tablespoons for frying
  • 1/2 teaspoon pepper
  • salt to taste
  • 2 tablespoons flour
  • 2 cups cream
  • Salt and pepper
  • nutmeg or caraway


Mix together thoroughly the ground beef, veal and pork, 1 cup breadcrumbs soaked in 2 cups milk, 2 eggs,6 tablespoons onion sauteed until golden in 2 tablespoons butter, 1/2 teaspoon pepper and salt to taste. Shape the mixture into tiny balls and saute them in 4 to 6 tablespoons butter until they are brown, shaking the pan continuously to keep the balls from flattening.
Turn the meatballs into a deep casserole or chafing dish and keep it warm. To the juices in the pan, add 2 tablespoons flour. Stir in 2 cups cream and cook, stirring constantly, for 10 minutes. Season the sauce to taste with salt, pepper and nutmeg or caraway and pour it over the meatballs.

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Submitted 6/13/05.
Source: Old Family recipe
Submitted By: Eileen Werth
Swedish Meat Balls