2/3 cup fresh bread crumbs
1 cup milk
3 tablespoons butter, divided
3 tablespoons finely chopped onion
1 pound ground beef
1/2 pound ground veal
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
2 tablespoons butter
2 tablespoons cornstarch
1 (10-ounce) can beef broth
1 cup sour cream
Chopped dill for garnish, optional


1. Prepare Meatballs: In a small bowl, combine bread crumbs and milk; soak 15 minutes. Meanwhile, in a small skillet, melt 1 tablespoon butter, add onion. Cook about 3 minutes or until softened; cool completely. In a large bowl, combine soaked bread crumbs, cooled onion, beef, veal, garlic salt, pepper, nutmeg and egg. Mix well.
2. Roll meat mixture into 1-inch meatballs, dipping fingers into a bowl of water between meatballs to keep them from sticking.
3. In a large skillet over medium heat, melt remaining butter. Brown meatballs, turning frequently. After browning, lower heat to cook thoroughly, about 10 minutes.
4. Prepare Sauce: In a large skillet over medium heat, melt butter. Add cornstarch, stir well. Gradually whisk in beef broth, simmer about 2 minutes or until thickened, stirring constantly. Just before serving, stir in sour cream and add the meatballs to the sauce. Garnish with dill, if desired.
Serve over noodles as a main course or skewer with toothpicks and serve as an hors d'oeuvre.
Swedish Meatballs
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