Swedish Meatballs

I’m starting to explore and get creative with all this cooking stuff.  This is a first attempt recipe for me.  Both a first for making meatballs and a first for the complete Swedish Meatball dish.  It turned out really delicious!  I used egg noodles instead of regular pasta and it was awesome.  The noodles had an almost butter flavor that went perfectly with the meatballs and sauce.  Here is the original recipe and the variations I made to it.


1 egg

2 -1/4 cup milk

3/4 cup soft bread crumbs – I chopped up 1 slice of frozen wheat bread

1/2 cup finely chopped onion (1 medium)

1/4 cup snipped fresh parsley – I only had dried parsley.  Use extra when it is dried.

1/4 teaspoon black pepper

1/8 teaspoon ground allspice or nutmeg – I used allspice

8 ounces ground beef

1 tablespoon butter

2 tablespoons flour

2 teaspoons beef bouillon granules – I used beef bouillon cubes

1/8 teaspoon black pepper

Cooked noodles



It’s not that I intentionally break the rules and refuse to follow directions.  At least that is the case most of the time.  Many times when it comes to recipes I have to make adjustments based on what I have on hand or dietary restrictions.  I will provide the original recipe then the variations that I made.


In a large bowl combine egg and the 1/4 cup milk.  Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork.  Mix well.  Shape into 30 meatballs (Darling, 362).


I like using whole spices and grind it myself using a mortar and pestle.  In a large bowl, I combined the egg, 1/4 cup milk, chopped up onion, and 1.5 cups dried parsley.  Then I placed 2 beef bouillon cubes, 1/2 teaspoon of allspice berries,  and 1/8 teaspoon cracked black pepper in my mortar to crush and grind up.  Once everything was at a fine powered I poured into my bowl with the other ingredients.  Last, I chopped up my frozen slice of bread to mix.  Last I added a package of lean 93% ground beef to the bowl.  I like to mix with my hands (make sure to wash your hands before and after).




In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.  Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels.  Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons (Darling, 362).



First, when it comes to making consistent size meatballs I used an old ice cream scooper.  Frying meatballs turned into a big mess.  I had to keep adding oil to keep them from sticking to the bottom of my pan.  If I didn’t then the meatballs completely fell apart as I was turning them in the pan.  The meat might have fallen apart, but they still tasted delicious.  When it came to making the sauce I had already cooked most of the oil off and had leftover bits of meat in the pan.  I added the flour and milk to the pan with the leftover bits of meant and it made the perfect sauce.

For the final touch, I served these over egg noodles normally used for traditional roman soup.  The noodles had a buttery after taste that went perfectly with the meatballs.


Works Cited:

Darling, Jennifer D. Better Homes and Gardens New Cook Book. 12th ed., Meredith Corporation, 2003.

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