Swedish Meatballs is a lovely simple recipe that works for any day of the week and in fact anytime of the day. They only take minutes to make but our ingredients can feed 6 people easily as a main dish. I like to use a mixture of pork and beef mince in the Swedish Meatballs as it increases and deepens the flavours. Add a pinch of chilli for an extra kick. This is so easy to produce that even I can do it and that’s saying something. One thing that is guaranteed is that you will have a house of happy diners. Adding the nutmeg and the dill adds a subtle flavour that takes these meatballs to a different level. I make the meatballs in advance and place them in the fridge. This gives them a chance to really absorb the ingredients.
- Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper.
- Form into small (3/4 in., 2 cm) balls, to make about 4 dozen.
- Sauté in butter in a large skillet until browned and cooked through.
- Remove from pan, reserving cooking juices in pan.
- Combine flour and sour cream and blend thoroughly to remove lumps.
- Add broth to pan with cooking juices.
- Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened.
- Add meatballs and heat 15 minutes, or until meatballs are warm.
- Serve over noodles.