Swedish Meatballs: Nominated Oscar Party Recipe

As surprised as I was to see The Girl with the Dragon Tattoo absent from best picture ballot, I was happy to see Rooney Mara’s name up there for best leading lady. My favorite part of the movie is the setting, and all the simple yet stunning Swedish architecture and landscape. Gravlax would’ve been my first choice for an authentic Swedish dish, but when it comes down to party time it’s all about those dippable little meatballs we’ve all come to taste and love.

These one-bite meatballs have traveled well beyond their Scandinavian homeland, and into the hearts and mouths of partygoers all over the world. The perfect size to serve as an appetizer or a simple side to a seafood or potato-based dish, Swedish meatballs are a go-to finger food when ever you’re in a party pinch or are homesick for the motherland. 

Ingredients

4 slices day-old bread, cubed
1 cup heavy cream, divided
1 large egg, lightly beaten
1 pound lean ground beef
1/4 cup bread crumbs
1 tablespoon died onion
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons butter, softened
Light gravy and lingonberry sauce for dipping (optional)

Directions

Preheat oven to 350F. In a large bowl combine, bread cubes, 1/2 cup cream, and egg. Let sit for about 5 minutes.

Once bread mixture has soaked a bit, mix thoroughly while adding all remaining ingredients except for the butter.

With clean hands form mixture into 1 inch balls, packing as you go so meatballs are firm, and dense.

In a small skillet over medium heat melt butter. Add meatballs in small batches, turning constantly until they are lightly browned on all sides.

Once all meatballs are browned transfer to a lightly greased baking sheet and let bake for about 20 minutes. Serve warm with gravy and lingonberry sauce on the side or drizzled on top.