fine dining experience

Classic Swedish Meatballs

I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. 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, Hawarden, Iowa

Ingredients

  • 1-2/3 cups evaporated milk, divided
  • 2/3 cup chopped onion
  • 1/4 cup fine dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • Dash pepper
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons butter
  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Canned lingonberries, optional

Directions

  1. Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly but thoroughly. Refrigerate until chilled.