Henry Fonda’s Swedish Meatballs Recipe
Online Meatball Recipes
Henry Fonda’s Swedish Meatballs
1⁄2 cup breadcrumbs
1⁄2 cup milk
1⁄2 cup finely minced yellow onion
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
11⁄2 teaspoons salt
1⁄8 teaspoon ground black pepper
1⁄2 teaspoon ground cinnamon or1⁄4 teaspoon ground nutmeg
2 eggs, lightly beaten
Soak breadcrumbs in milk until liquid is absorbed. Mix with a fork to form a
Saute onion slowly in 1 tablespoon butter until golden; remove onion to mixing
bowl. Add beef, veal, salt, pepper, cinnamon and eggs to bowl. Mix well with
fingers. Place bowl, tightly covered, in refrigerator for several hours.
When chilled, shape meat mixture into 2-inch balls with fingers.
Heat remaining butter in large skillet until butter begins to sizzle. Brown
meatballs quickly over medium heat on all sides by shaking the pan. Transfer
meatballs to an ovenproof baking dish.
Add a few tablespoons of milk to skillet; deglaze skillet over medium heat,
stirring. Pour over meatballs in baking dish.
Bake at 350 F for about 15 minutes, or until meatballs are heated through.
Serve with mashed potatoes and sauce made from juices in casserole. Blend the
sauce with a little heavy cream over direct flame until slightly reduced in
volume to make a thin sauce. Taste to correct seasonings. Yield: