I don’t know exactly what makes meatballs “Swedish” — the white sauce (or is it gravy?) that goes with them or serving them with lingonberry jam. I made these meatballs with a gravy but did not serve them with lingonberry jam.
The meatballs were made with ground pork because my older girl, Sam, does not like beef. And they were broiled in the oven, not fried in butter, because I really don’t like frying.
Instead of finely chopped bread, I used panko (Japanese breadcrumbs) as suggested in a recipe by Martha Stewart. A wonderful idea, it turns out, because the panko absorbed the milk wonderfully.
Makes about 20 meatballs.
A la Swedish meatballs
For the sauce / gravy
- 1/4 cup butter
- 4 tablespoons flour (more if you want a thicker sauce)
- 1-1/2 to 2 cups milk (depending on how thick you want the sauce)
- salt to taste
- pepper to taste
Preheat the oven to 400F.
In a bowl, mix together all the ingredients for the meatballs. Form into balls about two inches in diameter. Arrange on a baking dish. Broil (or bake) in the oven for 15 to 20 minutes or just until lightly browned.
Heat the butter in a pan. Add the flour, all at once, stirring to remove lumps. Cook over medium heat for a couple of minutes or until the mixture starts to turn brown along the edges. Pour in the milk slowly, stirring as you pour. Stop when you reach the desired consistency. Season with salt and pepper.
Add the meatballs to the sauce. Boil gently for a couple of minutes.
Pour the meatballs and sauce into a bowl. Garnish with chopped fresh parsley (optional). Serve with crusty bread to mop up the wonderful sauce.
Ladle the sauce over cooked pasta. Top with meatballs. Garnish with grated cheese.
Arrange the meatballs on a plate. Drizzle with some sauce. Serve as an appetizer.