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swedish meatballs with secret ingredient


when i was growing up there was a chain of swedish smorgasbord restaurants in the area which i lived. it wasn't until about 10 years ago that i met the original owner of that chain at a private party in the last remaining restaurant in the chain. he cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. one of the dishes that he served, personally to the 20+ persons invited, was his swedish meatballs. they were the absolute best tasting meatballs i ever ate. i took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" he smiled and whispered back..."yes that is my secret for making the best swedish meatballs". i came upon a recipe for swedish meatballs at group recipes.com that sounded so similar to that recipe so i wanted to post this version for the zwt #6 2010 scandinavian region.


# # #


  1. Put eggs
  2. Spices and minced onion in a bowl
  3. Mix it all together
  4. Add meat
  5. Mix well so everything is nicely blended
  6. Shape small meatballs and brown them on all sides
  7. Cook over medium heat until liquids run clear of blood
  8. Add the beef stock
  9. Kitchen bouquet
  10. Salt and pepper
  11. And fennel seeds and simmer on low heat about 20 minutes
  12. In a small bowl mix the 1 / 4 cup of water and the flour well for a thickner
  13. Add the thickner to the meat stirring constantly
  14. Cook until the the sauce thickens
  15. Add the cream and just heat until the cream is blended well and hot
  16. Be careful not to let it boil or it will curdle the cream

Step 10

Total Time in Minute 90

Ingredients Count 18

cooking swedish meatballs with secret ingredient

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Ground pork

Lean ground beef



Soft breadcrumbs

Ground nutmeg




Worcestershire sauce


Beef stock

Fennel seed

Salt & pepper

Kitchen bouquet



Heavy cream

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