Recipe
1960s Swedish Meatballs
Small spiced meatballs in a cream gravy: the smorgasbord and buffet favorite that filled 1960s American dinner parties.
Context
Cocktail meatballs and full supper portions both rode the Scandinavian buffet wave.
Allspice and nutmeg mark the seasoning. A quick pan gravy with cream or sour cream finishes the dish. Serve with egg noodles or mashed potatoes for a period supper plate.
Ingredients
- 1 lb ground beef
- ½ lb ground pork
- ½ cup fine breadcrumbs
- ⅓ cup milk
- 1 egg
- 1 small onion, grated
- ½ tsp allspice
- ¼ tsp nutmeg
- 1 tsp salt
- 2 tbsp butter, for frying
- 2 tbsp flour
- 1½ cups beef broth
- ½ cup cream or sour cream
Instructions
- Mix meats, crumbs, milk, egg, onion, allspice, nutmeg, and salt. Roll into 1-inch balls.
- Brown in butter in batches; transfer to a plate.
- Stir flour into the drippings; cook 1 minute. Whisk in broth until smooth. Simmer 3 minutes.
- Return meatballs; simmer 10 minutes. Stir in cream and warm through without boiling. Serve hot.