|This COMPLIMENTARY recipes is taken from the
SWEDISH section in INTERNATIONAL FARE
Helen's Hungarian Heritage Recipes
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes Cookbook ™
Copyright © 2005-2012 by Dream Machine Publications
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Last Updated April 11, 2012
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Svéd Fasírt Labdák
Swedish Meatballs are probably one of the best-known Swedish
cooking specialties, definitely a necessity on the smörgåsbord. Norway,
Denmark and Finland have their own versions, too. Every Scandinavian
cookbook has at least one recipe, usually several. These meatballs are cooked
on the stove top then finished in the oven. They can be frozen and re-heated in
a crock pot. Chef Helen brings this recipe from their 5 year stay in Sweden.
DIRECTIONS: In a large mixing bowl, combine: onions, salt, pepper, nutmeg and
milk. Toss in large bread cubes soak in milk mixture 5 minutes. Add ground meat and
combine well. With hands, form into balls about 1-1½” diameter. Place completed
balls onto a plate.
Heat oil in large shallow skillet and place as many balls as you can in the oil. Keep
balls uniform and round by holding skillet handle and swirling meat balls around a few
times during frying. This will speed up cooking as well.
When meat balls are richly browned, remove with slotted spoon to a 2½ quart baking
dish. Drain off all but 2 tbsp of drippings; stir flour into drippings and fry, stirring
constantly until bubbly. Pour in beef broth and cream; bring to a boil, whisking
constantly to ensure a smooth gravy.
Adjust with water if needed. Pour over meatballs in baking dish. Bake meatballs at
325°F for 35-45 minutes or keep on a low simmer in saucepan on stove top.
Meatballs will absorb gravy becoming soft and moist.
Serving suggestion: Mashed potatoes, steamed green peas or asparagus.
|1½ lb ground meat
||¾ cup milk
|(¾ lb ea of pork & veal)
||1 cup vegetable oil
|1½ cups bread, cubed
||2 tbsp flour
|¼ cup onion, fine chop
||1 can beef broth
|1½ tsp salt
||1 cup light cream
|¼ tsp pepper
||¼ cup Dijon mustard
|¼ tsp nutmeg
||1 tbsp Soya sauce
|Helen's Hungarian Heritage Recipes ™©2005
|BY CANADIAN BESTSELLING COOKBOOK
Clara Margaret Czegeny & Helen Irene
|BestSelling Author and
Chef Clara M. Czegeny