• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Swedish Meatballs

  • Recipe Submitted by on

Category: Appetizers, Beef

 Ingredients List

  • 1 2/3 c Evaporated milk, divided
  • 2/3 c Chopped onion
  • 1/4 c Fine dry bread crumbs
  • 1/2 ts Ground allspice
  • 1/2 ts Salt
  • -dash pepper
  • 1 lb Ground round
  • 2 ts Butter
  • 1 Beef bouillon cubes
  • 1 c Boiling water
  • 1/2 c Cold water
  • 2 tb Flour
  • 1 tb Lemon juice


"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." - Emily Gould

Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper.
Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown
meatballs in butter. Dissolve bouillon cubes in boiling water; pour over
meatballs and bring to a 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 remaining
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.

Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet From:
Debbie Carlson

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