Solvej’s Swedish Meatballs

1/2 lb veal(or chuck)

1/2 lb pork 

1/2 cup bread crumbs

1 medium raw potato (grated)

1 egg

1/2 cup broth 

1/2 onion grated

1 level tsp allspice

1/2 tsp black pepper

1/2 tsp white pepper

1 Tbs salt

Mix all ingredients well. Shape into ball and fry in hot pan (can finish off in the oven.(Butter is always better!) 

makes 18 2oz meatballs

Gravy Sauce (OPTIONAL):

•1/2 cup butter

•1/3cup flour

•2 cup broth  (1 chicken 1 beef)

•1 cup heavy cream

•Salt and pepper 

Transfer drippings to a tall sided pan; add butter and browned flour. Cook for a minute then add stock. Stir to keep the lumps down. Cook 5 minutes then add cream. When meatballs are done add them and the drippings to the sauce. Let simmer very low for 30minutes. Serve with lingonberry jam. 

*My friend Snerp and her aunt were terrific cooks. When Kirsten got married I did the food and Aunt Solvej, who did the meatballs, was kind enough to teach me as she made them. I think these are terrific with some garlic mashed potatoes or egg noodles.  

Emma and Leaf Newton 2018