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Mom's Swedish Meatballs


These Swedish meatballs are made with a creamy sauce thickened with egg yolk. Thanks to Liz for sharing this recipe.


  • 1 pound veal or beef or a combination, minced
  • 2 tablespoons bread crumbs
  • warm milk, about 3 tablespoons
  • 1 cup cream, divided
  • 1 egg
  • salt & pepper
  • 1 1/2 cups beef broth
  • 1 tablespoon flour
  • 2 tablespoons water
  • 1 egg yolk
  • dash lemon juice


Soften bread crumbs with milk and add to meat. Add just under 1/2 cup cream and mix. Add egg and seasonings and stir. Roll into balls and cook gently in stock for 15 minutes. Remove meatballs from stock and set aside. Just before serving, mix flour with water and add to broth. Bring to a boil and cook 3 minutes. Blend the remaining 1/2 cup of cream with the egg yolk. Pour about 1/3 cup of the hot broth into cream and egg yolk mixture, then return the mixture to the broth. Cook, stirring, just until the mixture begins to simmer. Season to taste and pour over meatballs.
Serves 8

Shared by Liz

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