Swedish meatballs are a popular dish in the United States, thanks to the many Swedes who immigrated, and most versions include a sauce that almost always includes sour cream. This version is much more traditional and more likely to be found on a genuine Swedish smorgasbord.
1/2 cup (125 ml) dry bread crumbs
1/2 cup (125 ml) water
1/2 cup (125 ml) heavy cream
1/2 lb (225 g) ground beef
1/2 lb (225 g) ground pork
1/4 cup (60 ml) grated onion
1/2 tsp (2 ml) Watkins Ground Allspice
Salt and Watkins Granulated Black Pepper to taste
1 egg, lightly beaten
2 Tbs (30 ml) butter
Combine the bread crumbs, water, and cream in a large bowl and stir to combine. Add the meats, onion, allspice, salt, and pepper, and mix thoroughly using your hands. Stir in the egg and bread crumb mixture and form into small 3/4-inch (2 cm) balls. Heat the butter in a large skillet over moderate heat and saute the meatballs in batches until browned all over and cooked through, about 10 minutes. Serve warm as an appetizer. Serves 8 to 12 as an appetizer.
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