Swedish Meatballs


I'm a 'Svenska flicka' (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day 'Kottbullar' are very tasty.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
14 servings


  • 1 ⅔ cups evaporated milk

  • cup chopped onion

  • ¼ cup fine dry bread crumbs

  • ½ teaspoon salt

  • ½ teaspoon allspice

  • 1 dash Dash pepper

  • 1 pound ground round

  • 2 teaspoons butter

  • 2 beef bouillon cubes

  • 1 cup boiling water

  • ½ cup cold water

  • 2 tablespoons all-purpose flour

  • 1 cup evaporated milk

  • 1 tablespoon lemon juice


  1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.