Home of Carl Gustaf and Emma Sofia Ericson Andersson’s Sitting on the front steps of Grama Ellis’ childhood home are Bill, Joey and Sai.
Estalusuna, Sweden July 2022
Swedish Meatballs
My thanks to Aunt Judith Anderson Sanborn and her daughters Janet and Jen for inspiring me to create my own family heritage cookbook. Over the years I have enjoyed their Anderson Family Cookbook along with the historical Anderson genealogy.
Ingredients
- 4 Tablespoons bread crumbs or 2 slices white bread
- 4 Tablespoons whole milk
- ½ lb. ground sirloin
- ½ lb. ground pork
- ½ minced onion
- Dash apple cider vinegar
- 1 egg
- ½ tsp. black pepper
- Salt to taste
- ¼ tsp. allspice
- ¼ tsp. ground nutmeg
- ¼ cup flour
- 4 cups beef broth
- ½ cup heavy cream
- Dash of Worcestershire
Directions
- In a small bowl add the breadcrumbs or torn bread along with the milk. Let sit to absorb the liquid for about 5 minutes.
- In another bowl add the meat mixture, minced onion, egg, spices, salt and pepper, bread mixture and dash of vinegar.
- Mix with your hands until evenly smooth.
- Take a tablespoon of mixture and roll it into rounds. (rinse hands in cold water if the mixture is too sticky).
- Repeat until all the mixture is used up, making 30 to 40 meatballs.
- Heat the butter in a large skillet over medium high heat. Once the butter has stopped sizzling add the meatballs in batches. Do not crowd allowing room for meatballs to roll around browning on all sides.
- When the meatballs are browned, turned down the heat and cook another 10 minutes. Then remove to another pan.
- Repeat until all meatballs are cooked.
- When the meatballs are cooked, lower the heat and add the flour to the pan scraping the fond for 1 to 2 minutes. Gradually add the beef stock and whisk the sauce until it thickens.
- Add the cream and continue to cook until sauce is smooth and gravy like.
- Add the meatballs to the sauce and keep warm until serving.
Categories
SwedishMeatEntreeSpicy