Swedish meatballs

(Food Styling/Sheryl Julian &Amp; Catherine Smart; Aram Boghosian for The Boston Globe)
December 15, 2010

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Serves 6

Use torn bread cubes in place of bread crumbs to make a delicate meatball which absorbs more sauce.


1 cup (about 4 slices) torn bread cubes

2/3 cup milk

1 pound ground beef

1 onion, finely chopped

1 egg

2 tablespoons chopped fresh parsley

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Salt and pepper, to taste

Canola oil (for the pan)

1. Set the oven at 450. Have on hand a large nonstick skillet with an ovenproof handle or a cast iron skillet. Place a wire rack inside a rimmed baking sheet.

2. In a bowl, combine bread and milk.

3. In another bowl, gently mix beef, onion, egg, parsley, nutmeg, allspice, salt, pepper, and bread mix.

4. Coat the skillet lightly with oil. With wet hands, form 30 small meatballs and place them in the skillet.

5. Bake for 20 minutes, turning once or twice, or until well browned.

6. Transfer the meatballs to the rack to drain. Use the same skillet to make the sauce.


1 teaspoon canola oil

1 small onion, finely chopped

1 teaspoon flour

1 cup beef broth

1/2 cup heavy cream

Salt and pepper, to taste

1. In the skillet over medium high heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes, or until beginning to brown. Stir in the flour, and cook for 1 minute.

2. Stir in the broth and cream. Bring to a boil. Add meatballs; lower the heat, and simmer for 20 minutes or until the sauce thickens.

3. Taste for seasoning, and add more salt and pepper, if you like.

Karoline Boehm Goodnick