Swedish Meat Balls

Ingredients

• 1 pound lean raw beef, finely chopped
• 3 slices fat salt pork
• 1 1/2 cup stale bread crumbs
• 1 egg, slightly beaten
• 1/4 teaspoon salt
• 1 teaspoon pepper
• Few grains nutmeg
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups Brown Stock

Method

1. 1

   Combine meat, crumbs, egg, salt, pepper, and nutmeg.

2. 2

   Make into balls, 1 1/4 inches in diameter, using as little pressure as possible.

3. 3

   Cover and let stand for 1 hour.

4. 4

   Brown meatballs in pork fat.

5. 5

   Melt butter, add flour, and stir until well blended; then pour on brown stock gradually, while stirring constantly.

6. 6

   Bring to boiling point and season with salt and pepper.

7. 7

   Add balls to sauce, cover, and simmer for 1 1/2 hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 110. The excerpt below is the record exactly as published.

14 teaspoon salt and few grains of pepper. Serves 3 or 4. SWEDISH MEAT BALLS 1 pound lean raw beef, Few grains nutmeg finely chopped 3 slices fat salt pork 3 inches square 1% cup stale bread crumbs 2 tablespoons butter 1 egg, slightly beaten 2 tablespoons flour 24 teaspoon salt 134 cups Brown Stock (p. 144) 1 teaspoon pepper

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