3 The Eckberg Family Genealogy Page

Grandma Eckberg's Recipes

Swedish Meat Balls

Many cooks have won fame and praise by adding an unexpected bit of color to foods commonly accepted at face value. Such touches as a bit of nutmeg in mashed sweet potatoes, or a pinch in the crust of a meat pie, are a good cook's stock in trade. Such touches make for pleasant taste discoveries.
Among the regular recipes that feature a "spice of the month" is the one for Swedish meat balls, using a dash of nutmeg. Here's the easy-and-thrifty recipe, with a suggestion that you experiment on the use of the spice:
¾ lb. ground beef, chuck or round
¾ c. fine bread crumbs
¼ c. minced onion
¾ tsp. cornstarch ¾ c. milk
¾ tsp. salt
1 egg, slightly beaten
1/8 tsp. nutmeg
¼ c. fat

Combine meat with remaining ingredients except fat. Shape into 30 to 32 small balls. Brown in fat, a few at a time. As they brown, remove to a warm plate. When all are browned, make a sauce as follows:
For an Appropriate Sauce

3 tbsp. flour
3 c. water 3 bouillion cubes
½ tsp. salt
1/8 tsp. pepper

Blend flour into fat remaining in skillet. Gradually stir in water. Add bouillion cubes, salt and pepper. Cook, stirring constantly, until smooth and thickened. Add meat balls. Cover and simmer 30 minutes. Serves 6.

Printed recipe pasted into the pages of Ida's Bureau Township Community Cook Book.

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