AARP Swedish Meatballs

Ingredients

Meatballs

• 1 medium onion, finely chopped
• 5 tablespoons butter, divided
• 2 pounds ground meat (mixture of beef, pork, turkey, or veal)
• 1 cup fine white bread crumbs
• 1/2 cup half-and-half
• 2 eggs, lightly beaten
• 2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg

For the gravy

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups light cream
• 1 cup beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika and chopped fresh parsley

Steps

1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.
2. Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.
3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8–10 minutes. Repeat twice more until all the meatballs are browned.
4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Serve with paprika and chopped parsley.

Notes

Makes about 72 meatballs.

Make-ahead tip (partly torn): Meatballs can be prepared through step 3 and frozen; make gravy just before serving.

From a printed recipe (AARP (magazine), November & December 2004, page 70) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Right edge of clipping torn: ends of last lines of step 4 (‘Ser\[ve\]’, ‘parsle\[y\]’), the make-ahead tip (‘can b…’, ‘froze\[n\] … \[make\]’), and most of the nutrients line (calories, carbohydrate, fat, sodium values) are missing.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.