1 pound lean ground beef (not the leanest, it sticks.)
2 slices dry bread
milk (optional. If used, enough to cover bread crumbs or at least 1/2 cup.)
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons allspice
1/4 teaspoon sugar
Use dried bread, let bread dry out overnight, or toast bread. Let bread soak in milk overnight. This last step is a matter of preference and can be omitted. (Do this part after your spouse has gone to bed, if the two of you disagree on the inclusion of milk.)
Combine meat, bread (soaked or not, did you win the argument?), eggs, salt, black pepper, allspice, and sugar. Make small meatballs, not more than 1-inch wide.
Cook in electric skillet at 340 degrees. Turn occasionally. Meatballs should be at least dark brown all over.
These meatballs are great. They disappear fast. They can be rewarmed in a little water.
1) This recipe comes from my Grandma Anna. According to her, these are the authentic Swedish meatballs.
2) She said the big gravy-covered meatballs served at buffets were not.
3) Grandma Anna served these meatballs to my Dad’s parents when they came over to meet my mother’s parents for the first time. Upon seeing the meatballs, my Dad’s father said, “What are these little black things?” Fortunately, Grandma Anna laughed, my parents married, and I was born. Whew!
4) Grandma Anna used to say, “Be useful as well as ornamental.”
5) Whenever my brother or I did something to displease her she’d say, “You’re in bad trouble.”
6) This has been a much anticipated dish at Thanksgiving and Christmas.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.