SWE-Dishes: Ann Sather’s Swedish MeatballJune 27, 2017
Can you think of a more iconic Swedish dish than the Swedish meatball? We’ll wait…
It’s no secret that the Umgås staff loves a good meatball – we did an article called “A Love Letter to the Meatball” – so when one of our favorite restaurants shared its recipe for its meatballs, we had to get it out to the world.
To make the tasty treat at your home, try using this recipe from Chicago staple, Ann Sather. Or, if you’re in the Chicago-area, save yourself some dishes, and go try one out for yourself at one of its three locations.
This recipe makes 25 meatballs.
- 2 ½ lbs. ground chuck
- 1 ½ c. (8 slices) white bread, cubed, dampened with water
- 3 eggs
- 1/2 c. onion, grated
- 1/4 tsp. nutmeg, ground
- 1/2 tsp. allspice, ground
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. beef stock
- 1/2 tsp. garlic powder
- Combine all the ingredients in a mixing bowl except for the meat.
- Add the meat and mix well.
- Roll the mixture into 1” meatballs and bake them uncovered on a lightly greased baking pan at 300° F for 45 minutes.
- Serve the hot meatballs with brown gravy.