Classic Swedish Meatballs

Contributed By: Terry Borden


1-2/3 cups evaporated milk, divided
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound lean ground beef (90% lean)
2 teaspoons butter
2 teaspoons beef bouillon granules
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Canned lingonberries, optional


1. Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.
2. With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon
in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
3. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated
milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
4. Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.

Helpful Hints:

TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min. YIELD: 3-1/2 dozen.

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