I feel as if I just found the culinary pot of gold at the end of the rainbow! Melt in your mouth exquisitely delicious Aunt Dagmar’s Swedish Meatballs.
I have been on a determined search for the perfect Swedish Meatball and I must say after reviewing and testing many variations, this is absolutely the most delicious. I have my fabulous friend, Maria Nelson, to thank for this recipe. A treasured family recipe she has so graciously allowed me to share.
This delightful recipe contains a lovely blend of ground beef and pork, delicate shallots, breadcrumbs soaked in warm milk and a bit of allspice. A delicate consistency that lends itself well to rolling into small balls and baking in the oven. Maria’s family serves these yummy treats with lingonberry jam and boiled parsley potatoes.
The Bennett Crew loved Aunt Dagmar’s Swedish Meatballs so much I could hardly get them plated and sauced as they were eating them right off the baking sheet! Ranger Craig asked me to save a few for a snack but I couldn’t resist eating the leftovers for lunch. Guess I’ll be making more Swedish Meatballs soon.
Keep dinner simple… Enjoy the flavors of Sweden!
Loads of Love,
Karista
Aunt Dagmar’s Swedish Meatballs
October 13, 2010
Serving Size
4-6
Ingredients
- ½ lb ground beef
- ½ lb ground pork
- ½ cup finely ground bread crumbs (seasoned or plain)
- ½ cup warmed milk
- 3 tablespoons shallots, finely diced
- 2 eggs, slightly beaten
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon allspice
For the Swedish Meatball Cream Gravy
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup warm milk
- 3 cups beef broth
- Directions
- Melt the butter in a large skillet over medium heat. Add the flour and whisk, cooking the flour for 2-3 minutes, careful not to brown the roux.
- Slow whisk in the warm milk, then the broth and bring to a slow boil until thickened. If the boil is too lively, turn down the heat and slowly simmer until the sauce has reduced and thickened.
Instructions
For the Meatballs
- Pre-heat the oven to 350F.
- Combine the beef and pork in a medium bowl. Soak the bread crumbs in warm milk until softened and then add to the meat mixture, gently mixing ingredients together.
- Mix in the remaining ingredients to the meat mixture. Using a 1 tablespoon cookie scoop (for uniformity), form into small balls and place on a parchment or foil lined baking sheet.
- The meatballs can be prepared with two methods:
- Oven method: Once all the meatballs are on the lined baking sheet, place them in the oven and bake for about 10-15 minutes or until nicely browned. (I used a convection roast option and the meatballs were done in about 12 minutes and beautifully browned.)
- Pan Seared method: Pre-heat 2 tablespoons butter and 1 tablespoon high heat oil in a large non-stick, ceramic coated or cast iron pan. Brown the meatballs in batches and then place on the baking sheet. Place the meatballs in the oven for about 8-10 minutes or until the meatballs are cooked through.
- Serve these delicious meatballs with the Cream Gravy below, along with boiled new potatoes and lingonberry jam. Yum!
For the Gravy
- Melt the butter in a large skillet over medium heat. Add the flour and whisk, cooking the flour for 2-3 minutes, careful not to brown the roux.
- Slow whisk in the warm milk, then the broth and bring to a slow boil until thickened. If the boil is too lively, turn down the heat and slowly simmer until the sauce has reduced and thickened.
Karista, I made these, and as you said, they are melt in your mouth delicious! I am making my second round tonight!
I love the blending of beef and pork in the meatballs — will definitely have to try these soon! Glad you were able to share this recipe. Thanks Karista and Maria 🙂
Thanks Danny! Absolutely, blending pork and beef make the best meatballs. I’ll pass along your thanks to Maria. :). Happy Weekend!