1½ lb ground chuck
½ lb ground pork
4 slices of bread
2 Tblsp chopped onion
(I use dehydrates)
2 tsp salt
1 pinch pepper
1 tsp Allspice
1 Tblsp Worcestershire Sauce
2 Tlbsp Ketchup
¾ cup milk
2 sticks of butter
2 Tblsp flour (Wondra works great)
2 cups of milk
Place milk, ketchup, Worcestershire Sauce, allspice pepper salt egg and onion in a large bowl. Whisk together.
Break up bread into chunks and add to mixture. Let set until soupy and soft.
Add Hamburger and pork by breaking apart with your fingers and placing in bread mixture.
Once all in, squeeze between fingers to mix together until all uniform.
Melt butter and place in baking pan.
Pinch off a ping-pong ball size chunk of meat mix and roll in hands to make a nice tight ball
Set in a baking dish atop butter. Once the pan is filled, place under broiler on the second shelf in oven and broil until nicely browned, keeping a watchful eye and turning to get all sides evenly browned. Once browned, place in crockpot.
If you have meatball mix left over, repeat until all browned and in crock
Put pan with butter drippings on stove-top if metal, or scrape into saucepan if glass is used being sure to get all browned “stuff” and heat
Add 1 cup milk to drippings and stir into heated butter drippings on the stove. Add flour to ½ cup of milk and mix well. Once all mixed and heated, add remaining milk and make a nice gravy. Repeat flour and milk again if not thick enough or add more milk if too thick. Another tsp of allspice can be added for that authentic Swedish taste. Pour over meatballs in crock and cook on high for 30 minutes. Keep warm once heated through. You’ll never buy “Store-bought” again.
Lisa P. Buckner
I am an active senior. I have Swedish and English heritage, originally from Connecticut but now a true Floridian. I have 6 children, a combination of yours, mine and ours. Grandchildren and Great-grandchildren galore. Still in the construction industry for over 30 years. Not slowing down but changing direction.