I'm 1/8 Swede (the biggest chunk of my mutt heritage) so I guess it was about time I made this recipe. I never knew my Swedish great-grandmother, but apparently this was a much-requested specialty of hers when she worked as a housekeeper in Chicago back in the 30's and 40's. Serve with mashed potatoes, red cabbage sweet and sour slaw, pickles or cucumbers, quintessential lingonberry jam, and fresh seasonal berries for dessert.


Recipe Summary

40 mins
40 mins
1 hr 20 mins
50 med. meatballs


Ingredient Checklist


Instructions Checklist
  • 1. Heat a small, heavy skillet to medium and melt 2TB butter. Add onions and sautee until translucent, about 5 mins. Remove from heat and set aside.

  • 2. Place bread in bowl of standing mixer. Add milk and let soak 2 minutes. Add beef, pork, eggs, seasonings, and onions. Beat in mixer at low speed till smooth, 2 minutes. (It will have a very loose and wet consistency. But trust the method, it is well worth it!)

  • 3. Beat on high speed 10 minutes until light pink. (Once again, it will seem loose and soft, almost like pate.) Place in the freezer for about five minutes to firm up meat.

  • 4. Use two spoons to form balls (they will be rather sloppy) and place onto a cookie sheet.

  • 5. Over medium-high heat, place 1 1/2TB butter into a large skillet. Brown meatballs on all sides in batches, drain on papertowels, and set aside in a bowl. Leave the heat on, and the drippings and browned meat bits in the pan for the next step.

  • 5. Whisk the flour into the drippings and browned bits and cook for 2 minutes while stirring constantly, to create a roux. Now slowly whisk in the cream, and cook until bubbling.

  • 6. Gently add the meatballs and simmer till sauce reaches the consistencey of gravy and the meatballs are completely cooked through.

  • Place in serving dish and enjoy!


Add milk to leftovers if too thick.