Author Notes
My grandma, who was born in a Finnish community in the Upper Peninsula of Michigan, dictated this recipe to my mom. We've had this as part of a Smörgåsbord every Christmas. —Karl Rosaen
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Ingredients
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1.5 pounds
Lean Ground Beef
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1 pound
Ground Veal
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0.5 pounds
Ground Pork
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2
Large Onions
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1 cup
Bread Crumbs
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2
Eggs
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0.5 cups
Chopped Parsley
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0.5 cups
Chopped Basil
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1 tablespoon
Salt
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1 teaspoon
Pepper
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0.5 teaspoons
Ground Nutmeg
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12
Whole Allspice
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0.5 cups
Milk
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6 tablespoons
Butter
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6 cups
Beef Broth
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2 tablespoons
Flour
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0.5 cups
Water
Directions
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Mix together the ground meat, onions (pulverized), eggs, milk, bread crumbs and all of the spices except the whole allspice.
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Roll the meat mixture into half inch round balls - should be enough to cover about 3 baking sheets (sheets used solely to hold the rolled meatballs while they're waiting to be browned).
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Brown the meatballs in butter: place a large pan over medium to high heat and combine 1 TBS of butter with a half a baking sheet worth of meatball at a time for a total of six batches. Place the browned meatballs into baking dishes - two large baking dishes should be sufficient.
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Keep the heat on medium high and add the beef broth. Bring to a simmer.
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Once the mixture has thickened to a gravy, add salt and pepper to taste, and then pour over the meatballs.
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Sprinkle the whole allspice evenly among the meatballs.
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Bake the meatballs for 45-60 minutes at 350 degrees.
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