My daughter requested that I post this Swedish Meatball recipe today. This is another one of my mom’s recipes that I copied from her file, but have no idea where she got it. I’m sure I could call her and ask, but I’m too lazy today. If I had to hazard a guess, it came from an old Women’s Day magazine. UPDATE: I called my mom and she doesn’t remember either, but give the woman some slack because she picked up the recipe 40-50 years ago.
And I have another sad thing to report. Zwieback crackers, which used to be teething crackers Nabisco made, are no longer available. But I found a zwieback recipe if you’re interested. And as they are twice baked cookies, a light cinnamon biscotti might work or Progresso panko bread crumbs.
1 lb. ground beef
½ lb. ground veal
½ lb. ground pork
¾ cup Zwieback crumbs, finely grated (or alternative)
1 cup light cream
1 cup water (or less—wait to add)
¼ cup minced onions
½ cup butter
1 Tbs. salt
¼ tsp. pepper
¼ tsp. nutmeg
2 egg yolks
Soak crumbs in cream. Stir in water and mix with meat. Fry onion lightly in 2 Tbs. of the butter. Add to the meat with the seasonings and egg yolks. Mix well. Shape into very small balls (1-inch). Fry in remaining butter over low heat. Shake pan occasionally.
Serve over bed of cooked egg noodles, surrounded by border of fried onions.
This recipe also makes an awesome meatloaf! We usually cook 1/3 of the recipe as meatballs and the rest as a meatloaf.
350 degrees for 1-1 ½ hoursEnjoy this with a nice salad or green beans.