How to make Swedish Meatballs/Fun and Easy Recipe made with Kids

Like any recipe, there are many different variations of how to make Swedish meatballs. In Sweden, the further south you are, the more likely you will use both pork and beef, and the further north you get, the recipe focuses on leaner cuts of meat, most times omitting pork all together.

In this video and our recipe, we use 50% pork and 50% beef. Here is how we prepare our Swedish meatballs.

2 slices of white bread
1/4 cup of whole milk
4 tablespoons of butter
1/2 onion, finely chopped
1 Ib ground pork
1 Ib ground beef
2 egg yolks
1/2 teaspoon white pepper
1/4 teaspoon allspice
grated nutmeg, to taste
1/4 cup AP flour
3 cups beef broth
5 oz. creme fraiche
dollop of lingonberry jam
lemon zest

Preheat oven to 200 degrees F. Tear off pieces of bread and place in a bowl with milk.
In a pan using medium heat, add the butter, let it melt, then add the onion and cook till translucent. Remove and set aside.

In a separate bowl, add the bread/milk mixture with the pork, beef, egg yolk, spices and onion and gently mix until well combined.

Roll mixture into small golfball size balls, then roll them through the flour till they look like mini snowballs.

Melt 2 tablespoons of butter in pan on medium heat and brown meatballs on all sides, then transfer to a baking sheet and add to oven to keep warm. Do this in batches so you don't crowd the pan. Should take about 10 minutes per batch.

Using the same well seasoned pan, mix in the flour, and whisk the beef stock until it begins to thicken. Stir in creme fraiche. The gravy may not look too thick at this point, but once you add the meatballs, it should start to thicken up a little more.

Add all the meatballs in the gravy, cover and simmer for about 5 minutes.

Serve over egg noodles or potatoes. Add some lemon zest, and a tablespoon of lingonberry jam and enjoy!

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