These classic Swedish meatballs are tender, flavorful, and perfect for cozy family dinners. Made with a blend of lean ground beef and veal, they are bound with soaked bread crumbs, minced onion, and a touch of cinnamon for that authentic Scandinavian taste. The meatballs are gently sauted in butter until golden brown, resulting in a juicy interior and a slightly crisp exterior. Serve them with creamy mashed potatoes, lingonberry jam, or a rich gravy for a complete meal. This recipe is easy to make and brings a comforting, home-style elegance to your table, making it ideal for holiday gatherings or weeknight suppers.
Henry Fonda’S Swedish Meatballs
Description
These classic Swedish meatballs are tender, flavorful, and perfect for cozy family dinners. Made with a blend of lean ground beef and veal, they are bound with soaked bread crumbs, minced onion, and a touch of cinnamon for that authentic Scandinavian taste. The meatballs are gently sauted in butter until golden brown, resulting in a juicy interior and a slightly crisp exterior. Serve them with creamy mashed potatoes, lingonberry jam, or a rich gravy for a complete meal. This recipe is easy to make and brings a comforting, home-style elegance to your table, making it ideal for holiday gatherings or weeknight suppers.Ingredients
Directions
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Place bread crumbs in a small bowl and pour milk or light cream over them. Let soak for about 5 minutes until the liquid is absorbed, then mix with a fork to form a smooth paste.
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In a large skillet, melt 1 tablespoon of butter over medium-low heat. Add the minced yellow onion and saut slowly until soft and translucent, about 5-7 minutes. Do not brown. Remove from heat and let cool slightly.
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In a large mixing bowl, combine the ground beef, ground veal, soaked bread crumb mixture, sauted onions, salt, pepper, cinnamon (if using), and beaten eggs.
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Mix the ingredients gently but thoroughly with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
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Roll the meat mixture into approximately 1-inch balls. Place them on a plate and refrigerate for at least 15 minutes to help them hold their shape during cooking.
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In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the meatballs in batches, ensuring they are not crowded.
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Saut the meatballs, turning occasionally, until they are golden brown on all sides and cooked through, about 8-10 minutes total.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 660.5kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 13.2g66%
- Cholesterol 203.0mg68%
- Sodium 5307.6mg222%
- Total Carbohydrate 27.7g10%
- Dietary Fiber 3.0g12%
- Sugars 2.9g
- Protein 67.5g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve the meatballs hot with mashed potatoes, lingonberry jam, or a creamy gravy.
For best results, chill the formed meatballs before frying to ensure they hold their shape and cook evenly.
If you cannot find ground veal, you can substitute with additional ground beef or a mix of beef and pork.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth.
