Authentic Swedish Meatballs

Ingredients

• 1 tbsp butter
• 4 tbsp finely chopped onion
• 1 1 cup large boiled potato, mashed
• 3 tbsp fine dry bread crumbs
• 1 lb lean ground beef
• ⅓ cup heavy cream
• 1 tsp salt
• 1 egg
• 1 tbsp optional finely chopped parsley
• 2 tbsp for frying butter
• 2 tbsp vegetable oil
• 1 tbsp sauce flour
• ¾ cup sauce light or heavy cream

Method

1. Melt the butter in a small frying pan. Add the onions and cook about 5 minutes until soft and translucent.
2. In a large bowl combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley. Knead vigorously with both hands until well blended, smooth and fluffy. Shape into 1-inch balls. Arrange in one layer on a baking sheet, cover with plastic wrap and chill for at least one hour before cooking.
3. Fry in melted butter on medium heat 8 to 10 minutes (or until an even brown all the way through). Transfer each finished batch to a baking dish and keep warm in a 200 degree oven.
4. Sauce: Pour off the fat from the pan and stir in 1 tablespoon of flour. Quickly stir in 3/4 cup of cream and boil the sauce over moderate heat for 2 to 3 minutes, stirring constantly, until thick and smooth. Pour over the meatballs and serve.

Notes

Try as hors d'oeuvres or for a smorgasbord. Serves 6-8 (50 meatballs). From Rosauers (Beef BF-1).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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