How to make Swedish meatballs

How to make the best Swedish meatballs

Swedish meatballs make the perfect hors d’oeuvres for a party but they also go well with rice for a quick meal. You can make a large batch of meatballs and freeze them in containers so that you always have some on hand for times when you are rushed and don’t have time to cook.

The secret to making great tasting Swedish meatballs is to use ground pork along with ground beef. It is the mingling of the tastes of beef and pork that makes these meatballs a favorite.

The following recipe will make about 100 average sized meatballs. This is enough to serve about 12 to 14 people.


Step 1

Collect all the ingredients

Look at the list of ingredients needed for this recipe. Collect all the ingredients and place them on the countertop before you start.

Step 2

Mix the ingredients

Mix all the ingredients in a large bowl, but do not add in the water.

You will have to get your hands into the mixture to make sure that everything is thoroughly mixed.

Shape the mixture into meatballs about 3/4 inch in diameter.

Step 3

Brown the meatballs

Melt a small amount of butter in a skillet and brown the meatballs turning them frequently so that they brown on all sides.

As one pan of meatballs has browned, remove them from the pan and place them in a dish. Then brown another pan full of meatballs.

Continue doing this until all the meatballs have been browned.

Step 4

Return the meatballs to the frying pan

When you have all the meatballs browned in butter. return them all to the pan and add 1/2 cup of water.

Cover the pan and let the meatballs simmer on the stove for 25 minutes.

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Things Needed
• Large skillet
• Large bowl
• 2 pounds of ground beef
• 1 pound of ground pork
• 1 1/2 cups of oatmeal
• 2 eggs
• 3/4 tsp. pepper
• 2 1/2 tsp salt
• 3/4 cups of milk
• 3/4 cup of finely chopped onion
• Small amount of butter for frying each batch of meatballs

Tips & Warnings
• As each batch of meatballs has been browned to your liking, you will have to add more butter to the pan to brown the next batch.
• You don’t have to keep the meatballs warm after browning because you are not finished cooking them yet.
• You do have to watch the meatballs as they fry so that they don’t burn.


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