I feel as if I just found the culinary pot of gold at the end of the rainbow! Melt in your mouth exquisitely delicious Aunt Dagmar’s Swedish Meatballs.
I have been on a determined search for the perfect Swedish Meatball and I must say after reviewing and testing many variations, this is absolutely the most delicious. I have my fabulous friend, Maria Nelson, to thank for this recipe. A treasured family recipe she has so graciously allowed me to share.
This delightful recipe contains a lovely blend of ground beef and pork, delicate shallots, breadcrumbs soaked in warm milk and a bit of allspice. A delicate consistency that lends itself well to rolling into small balls and baking in the oven. Maria’s family serves these yummy treats with lingonberry jam and boiled parsley potatoes.
The Bennett Crew loved Aunt Dagmar’s Swedish Meatballs so much I could hardly get them plated and sauced as they were eating them right off the baking sheet! Ranger Craig asked me to save a few for a snack but I couldn’t resist eating the leftovers for lunch. Guess I’ll be making more Swedish Meatballs soon.
Keep dinner simple… Enjoy the flavors of Sweden!
Loads of Love,
- ½ lb ground beef
- ½ lb ground pork
- ½ cup finely ground bread crumbs (seasoned or plain)
- ½ cup warmed milk
- 3 tablespoons shallots, finely diced
- 2 eggs, slightly beaten
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon allspice
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup warm milk
- 3 cups beef broth
- Melt the butter in a large skillet over medium heat. Add the flour and whisk, cooking the flour for 2-3 minutes, careful not to brown the roux.
- Slow whisk in the warm milk, then the broth and bring to a slow boil until thickened. If the boil is too lively, turn down the heat and slowly simmer until the sauce has reduced and thickened.