top of page

Swedish Meatballs

(by May Kesler)

(adapted from The New York Times Cook Book)


2 T. butter, plus additional for frying

3 T. minced onion

1 c. fresh bread crumbs

1 c. milk

3/4 lb. ground beef

1/4 lb. ground veal

1/4 lb. ground pork

1 egg, beaten

salt and freshly ground black pepper, to taste

1/4 c. flour, divided

3/4 c. cream


In a large skillet, melt butter and sauté onion until golden brown.

In a large bowl, soak bread crumbs in milk.

Add ground beef, veal, and pork.

Mix in browned onion, egg, salt and pepper.

Shape into 1 1/2-in. balls.

Roll balls in flour, reserving 1 T.

Over medium heat, melt enough additional butter in the skillet to cover the bottom, and brown the meatballs, shaking the pan occasionally so they keep their shape.

Remove to a serving dish and keep warm.

Combine the reserved 1 T. flour with the cream, and whisk into the pan juices.

Simmer 3 - 4 minutes, stirring occasionally.

Serve sauce over meatballs.

Serves 6.


(Read Gefilte Fish and Ham, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page