Swedish Meatballs

Swedish Meatballs


  • 32 oz ground round steak, cut into small pieces
  • 1 cup lard
  • 1 cup cream or half-and-half
  • 1 onion, chopped
  • 1/2 cup milk
  • 10 oz can chicken soup
  • 1/2 cup cornstarch
  • 1/4 tsp ground allspice
  • salt and pepper to taste


  1. In a blender, add the meat and mix until well chopped. Add the suet, cornstarch, cream, allspice, salt and pepper and mix again for 1-2 minutes, until well combined.
  2. Add the chopped onion and mix for a few more seconds, until onion is finely chopped and incorporated into the thick paste. If the mixture is too sticky, add 1 tsp of olive oil.
  3. Prepare a baking sheet and roll small meatballs with your hands or using an ice cream scoop. Bake until brown on all sides, for a few minutes.
  4. Heat the oven at 300˚F and place the meatballs in an ovenproof dish, pouring the soup and milk on top. Cook for about 30 minutes or until meat is well cooked. Serve warm or cooled.

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