From Linderhof’s Kitchen . . .

Swedish Meatballs


I’m not Swedish but we do enjoy a few Swedish foods — spritz cookies, Swedish tea cakes, Swedish pancakes and Swedish meatballs.    They’re easy to make and taste best when served on top of noodles and with lingonberries if you can find them (cranberries are a good substitute if you cannot.)




1 pound 80% (or leaner) ground beef
½ pound lean ground pork
1 small onion, finely chopped
¾ c. panko bread crumbs
2 T. finely chopped fresh parsley
½ t. Salt
⅛ t. Pepper
1 t.  Worchestershire sauce
1 egg
½  c. milk




¼ c. butter
¼ c. flour
1 t. Paprika
¼ t. Salt
⅛ t. Pepper
2 c. water
¼ c. sour cream


In a large bowl, mix all meatball ingredients until well blended.     Shape into 1 ½ inch balls. Place meatballs in large skillet, cook over medium heat 8 to 10 minutes or until browned.     Remove meatballs from skillet; cover to keep them warm.


In same skillet, melt butter over medium heat.     With wire whisk, stir in flour, paprika, salt and pepper; cook, stirring until bubbly.    Slowly add water, stirring constantly until mixture boils and thickents. Add meatballs to gravy.    Cook over medium low heat 8 to 10 minutes or until meatballs are throughly cooked. Stir in sour cream until blended and hot.


Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

Leave a Reply

Your email address will not be published. Required fields are marked *