Swedish Meatballs

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

The dill and wine give these meatballs extra flavor. They are excellent reheated and do well in a chafing dish for a buffet supper.


6 12</


In a large bowl [use a preserving kettle, or even a wash basin for a large recipe], combine the ground chuck, pork, and veal. In another pan, soak the bread in the milk, then squeeze dry and add to the meat. Add the onions to the meat. Beat the eggs thoroughly and add them to the meat, along with the nutmeg, paprika, salt, pepper, and ¼