Mormor's Meatballs
Submitted by 1811
Mormor’s Swedish meatballs made with beef and pork, allspice and ginger, poached in water then baked in a brown sugar-butter-beef broth glaze. A Scandinavian grandmother’s holiday recipe.
YIELD
3 dozenPREP
20 minCOOK
45 minREADY
1 hrs“Mormor” means grandmother in Swedish, and these meatballs have that passed-down, made-with-love quality. A 50/50 blend of ground beef and pork mixed with milk-soaked breadcrumbs, allspice, and ginger, shaped into 1-inch balls, and cooked using a two-stage method that’s worth the extra effort.
First, the meatballs poach in simmering salted water for 15 minutes. This gently cooks them through without browning, keeping them tender and moist. Then they transfer to a baking dish, get coated in a sweet glaze of brown sugar, beef broth, and melted butter, and bake uncovered for 30 minutes. The glaze caramelizes during baking, turning each meatball glossy and sticky.
Shaking the pan every 10 minutes rolls the meatballs in the glaze and ensures even browning on all sides without manhandling each one with tongs.
Chef Tips
- Let the breadcrumbs soak in the milk until fully absorbed. This is the panade, and it’s what keeps the meatballs tender. Dry breadcrumbs make dense, tough meatballs.
- Keep the meatballs a consistent 1-inch size. Use a small cookie scoop if you have one.
- The allspice and ginger are the signature Scandinavian spice combination. Don’t substitute.
- These are excellent make-ahead for holiday parties. Poach, glaze, and bake just before serving.
Variations
- Serve with a traditional Swedish cream sauce instead of the brown sugar glaze for a savory version.
- Add a pinch of nutmeg alongside the allspice for a warmer, more complex spice profile.
- Thread the glazed meatballs on skewers for an appetizer presentation.
Ingredients
Directions
In a bowl, mix the breadcrumbs and milk; let stand a few minutes until milk absorbed.
Add the beef, pork, 1 teaspoon salt, allspice, ginger, onion, an egg and mix until blended.
Shape mixture into balls about 1 inch in diamet Bring 2 quarts of water to a boil in a large saucepan and add 2 teaspoons o salt.
Drop the meatballs into the water and simmer, covered, for 15 minute Meantime, preheat the oven to 350℉ (180℃).
In a small saucepan, combine th brown sugar, broth, and melted butter; stir and heat until the brown sugar dissolved to form a glaze.
Drain the meatballs and place in a single layer a 13×9 inch baking dish .
Spoon the glaze over the meatballs and bake, uncover for 30 minutes, turning the meatballs by shaking the pan after each 10 minutes of baking.
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