Skip to content

Swedish Meat Balls

A historical recipe from Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957).

A historical recipe

Tested Recipes: Waterless Cooking for Better Meals, Better Health, by Tested Recipe Institute (New York, N.Y.) (1957). Project Gutenberg eBook #64703.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957). Digitised by Project Gutenberg, eBook #64703 (https://www.gutenberg.org/ebooks/64703). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 pound chopped beef 1 cup soft bread crumbs 1 cup rich milk 1 egg 2 medium onions, chopped 2 teaspoons salt ⅛ teaspoon pepper ¼ teaspoon nutmeg 1.
  2. Combine ingredients in order listed;
  3. mix thoroughly.
  4. 2.
  5. Melt 1 tablespoon each shortening and butter in skillet.
  6. 3.
  7. Form meat mixture into small balls about 1-inch in diameter using teaspoon (mixture is too soft to shape with fingers.) 4.
  8. Brown meat balls in hot fat, a few at a time;
  9. place in bowl until all have been browned.
  10. Add a little extra fat to skillet as needed.
  11. 5.
  12. To drippings in skillet add 1 cup water.
  13. Bring to boil.
  14. Blend 1 tablespoon flour with 2 tablespoons cold water;
  15. stir into gravy.
  16. Stir constantly until thickened.
  17. 6.
  18. Return meat balls to skillet.
  19. Cover;
  20. simmer gently ½ hour.
  21. Makes 8 servings.