These are so packed full of flavor! They really were delicious!
The combination of the three meats I think is key in this recipe. Each meat brings a distinct flavor too it, which makes the meatballs taste wonderful.
My biggest suggestion is to make sure you cut the onions super small. Large chunks of onion will cause the meatballs to fall apart.
The main difference in these meatballs is that you don’t end up with the thick gravy you would receive at a place like Ikea. That is not a bad thing!
The beef stock you add at the end gives you a thin, but flavorful gravy. I preferred this to the thicker more commercial gravy Swedish meatballs are generally served with.
I served the meatballs over butter egg noodles. It was a lovely dinner!
SWEDISH MEATBALLS 3
1 Pound Hamburger
½ Pound Ground Veal
¼ Pound Ground Pork
½ Cup Toast Crumbs
2 Eggs, Slightly Beaten
1/3 Cup Milk
½ Teaspoon Chopped Onion
1 Teaspoon Chopped Parsley
1 Teaspoon Salt
¼ Teaspoon Pepper
½ Teaspoon Nutmeg
Mix all ingredients, shape into meat balls about 1 ½ inches in diameter. Roll in flour. Brown in 5 tablespoons cooling oil in a skillet. When brown add 1 can condensed beef bouillon. Cover and cook 15 minutes.
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