We blog about this recipe here.
Annie's Swedish Meatballs
Old recipes always require some tweaking. I would omit the veal and instead use 1 lb of ground beef and 3/4 lb of ground pork. I would also turn the meatballs once in the oven, and I would serve them with a milk sauce as suggested below (but not from Annie). Note that the recipe does NOT use an egg, which isn’t traditional.
Preheat the oven to 425 degrees.
- 3/4 lb of ground beef
- 1/2 lb of ground veal
- 1/4 lb of ground pork
- 1 1/2 c soft white bread crumbs (mix the 1/4 c milk and the onion into the bread crumbs and let sit for a couple of minutes before adding to the meat)
- 1/4 c milk
- 1/2 c minced onion (or 1/4 c of grated onion)
- 1/2 c half & half (the original recipe calls for 1 c, but I’d start with 1/2 c and add gradually until the consistency seems good)
- 1/4 c chopped parsley
- 1 1/2 tsp Diamond kosher salt
- 1 tsp Accent (aka MSG)
- 1/4 tsp ground ginger
Form the meatballs (I like a Swedish meatball made with about 1 oz of meat mixture) and place them on a baking sheet. Bake for about 20-25 minutes.
Serve with milk sauce made by melting 1/4 c butter (or use 1/4 c of drippings from the cooked meatball pan) and stirring in 2 T flour. Let that bubble for a couple of minutes, then add 1 1/2 c of half & half, 3/4 tsp instant coffee (I use Starbucks), and 1/2 tsp salt; mix in. Bring back to a simmer and cook, stirring, until the sauce has thickened.
An aside: this recipe appears to be exactly the same as is found on the web – and from an old cookbook put out by a “St Mark’s Church.” Maybe it’s not Annie’s recipe at all! Recipe brought to you by BigLittleMeals.com and Andy and Ann.