This is my favorite. I think it came from Craig Claiborne:

SWEDISH MEATBALLS (Serves 4)
2 TBL butter
3 TBL minced onion
1 cup fresh bread crumbs
3/4 cup milk or half-and-half
3/4 lb ground round
1/4 lb ground veal
1/4 lb ground pork
1 egg
Salt & pepper to taste
1/4 cup flour
3/4 cup cream or evaporated milk
In a large skillet melt the butter & saute the onions until they are golden brown.
Soak the crumbs in the milk, add the meats, egg, onions, salt & pepper & mix thoroughly. Shape the mixture into balls about 1 1/2" in diameter & roll in the flour. Reserve 1 TBL of the flour.
Melt enough additional butter in the skillet to cover the bottom & brown the meatballs over medium heat. Shake the pan occasionally so the meatballs retain their round shape. Remove to a serving dish & keep warm.
Combine the reserved flour w/the cream & using a whisk, stirgradually into the pan juices. Simmer 3-4 minutes, stirring occasionally. Pour the gravy over the meatballs & serve hot.~~

Here's my recipe - an old one from a collection of family favourites. It doesn't mention how much meat, but I usually get about 500g (1lb):

Swedish Meatballs
minced beef
125g chopped mushrooms
2 medium onions, chopped
l tablespoon paprika
salt and pepper

Sauce:
l can peeled tomatoes
750ml beef stock
l teaspoon lemon juice
1/2 teaspoon sugar
2 teaspoons Worcestershire sauce

Combine all ingredients for meatballs and shape into 12 equal sized balls with oiled hands. Brown in hot oil, remove and place in a shallow casserole dish. Drain fat from pan and add the can of tomatoes and crumbled stock cube. Stir until stock cube dissolves. Add remaining ingredients and pour over meatballs. Bake at 180C for 30 minutes. Serve with hot buttered noodles.

(So different from Ginger's recipe, you'd have to wonder how it could have the same name!)

Your recipe sounds interesting, Daisy. I've never seen a recipe for them that has anything other than a cream sauce with them. Bet they are good.
Ginger, it HAS to be cream, right??

Linda, This one is really good.

ann

Home Cookin Chapter: Recipes From Thibeault's Table

Swedish Meatballs
=================
c.1998, M.S. Milliken & S. Feniger, all rights reserved

Meatballs:
2 slices white bread, without the crusts, torn into pieces
1/4 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 small red onion, grated or very finely chopped
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
2 cups beef stock
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley, for garnish

.
In a small bowl, soak the bread in the milk until soft. In a large
bowl, combine all the meatball ingredients except the butter and oil,
and add the soaked bread. Mix thoroughly until smooth, it's best to use
your hands for this. Shape into small, golf-ball size meatballs (by
dipping your hands in cold water, the meatballs won't stick to your
hands.)
Heat butter and oil in a large, deep skillet over medium-high heat. Add
the meatballs, about 8 to 10 at a time, and gently brown on all sides,
about 5 to 7 minutes. Shake the skillet now and then so meatballs stay
round and brown evenly. Place them on a heated baking pan in a low oven
to keep warm.
To make gravy, deglaze the skillet with 1 cup of the stock, letting it
simmer for 5 minutes while scraping the bottom of the skillet with a
spatula. Strain the gravy into a clean saucepan and add the remaining 1
cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water
until smooth. Whisk flour mixture into warm gravy, and let simmer,
whisking constantly to prevent lumps, until thickened slightly, about
3-5 minutes. Add the cream and season with salt and pepper.
To serve, arrange the meatballs on a serving platter, pour hot gravy
over them, and garnish with parsley. Serve with boiled new potatoes,
lingonberry sauce, and lefse.

Thamks! These all look marvelous. Ann yours is really similar to one I found from Alton Brown.

I may have to try them all beforetoo long!

Linda

You're welcome!

Since you already have several, I won't go to the recipe files....but Swedish meatballs to me always have allspice, nutmeg and cardamon....and a creamy gravy.
I have several variations but that is the common thread. My husband's grandparents came from Sweden....and while I don't have a lot of recipes, I do have fruit soup and some cup cake/coffee cake thing.
Linda C

That's what I've got here, too, Linda Tim is half Swedish and half Norwegian. So I thought Swedish Meatballs would be different and easy enough.

Linda

This is my inaugural to the recipe exchange forum and what better way than to give my Swedish Mom (she lived in Sweden)
some kudos for her meatballs. This recipe is over 50 years old. It is very Swedish and very good! She stated on her recipe card that she usually cuts this in half because it makes so much.

KOTTBULLAR (SWEDISH MEATBALLS)

2 lbs. finely ground beef
4 tablespoons finely chopped onion
2 eggs, beaten
1 cup dry bread crumbs
1 1/3 cup milk (the recipe is old so I suspect it is whole)
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons brown sugar
1/2 cup flour
1/2 cup butter
2 cups beef bouillion

In a large bowl, combine all ingredients except flour, butter and bouillion. Mix well. Use teaspoons to form balls. Cook balls in butter until evenly browned. Remove balls from pan. Add bouillion to pan, combine 2 tablespoons flour with 1/3 cup water. Add to pan, stirring until thick. Return meat balls to pan, cover and cook at a simmer for 20 minutes.

Enjoy!

Sounds great, Twinkledome!

Twinkledome, I will try your mom's recipe next time, thanks! I ended up making the Alton Brown recipe which is almost identical to Ann's, except it uses nutmeg and allspice instead of cardamom and ginger. Since I had nutmeg and allspice, I used them. The family raved about them! Thanks, Ann (and Alton!LOL)

Linda

Oh Twinkledom they do sound good... on my list for the holidays!!!