Swedish Beef Balls

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds ground beef
  • ½ cup soft fresh bread crumbs
  • ½ cup finely chopped green onions, including green part
  • 1 egg
  • Salt and freshly ground black pepper
  • 1 teaspoon dry mustard
  • ½ teaspoons nipped fresh dill or dried marjoram
  • 1 teaspoon paprika
  • ¼ cup butter
  • cups Beef Stock
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon Worcestershire sauce, or more
  • 2 cups sour cream


  1. Combine the meat, bread crumbs, onions, egg, salt and pepper to taste, mustard, dill and paprika. Shape into twelve balls and brown on all sides in the butter.

  2. Combine the stock, tomato paste and Worcestershire sauce; bring to a boil. Stir in the sour cream. Pour the mixture over the meat balls and simmer for ten minutes.

Part of