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State Fair-inspired Swedish Meatballs on a Stick

Teena Anderson from Anoka Meat and Sausage shows us how to make them. Find more recipes like this at Sweet Tees Kitchen on Facebook, or join our blog at

I will be on air around 9:45 am today; let’s make Swedish Meatballs together. We’re eating them on a stick with my favorite cucumbers + lingonberries.

Teena's Swedish Meatballs

Makes 64 Large Meatballs or 128 small meatballs for appetizers


4 lb ground beef 85/15

1 pound ground pork

1 pound ground veal

3 cup breadcrumbs - using a food processor use approx. 4 pieces of bread to make crumbs.

4 large eggs

1 cup heavy whipping cream

4 Tblsp minced garlic

2 tsp kosher salt

1 tsp pepper

1 tsp ground allspice

1 tsp nutmeg

1/2 tsp dried dill

4 tsp baking powder


1 medium onion

2 stalks celery

sauteed in 1 Tbsp Butter + 2 teaspoons olive oil

Gravy Sauce:

Drippings from the meatballs or 1/2 stick of butter

1/2 cup cornstarch or flour

4 cups water

4 tsp concentrated chicken stock

4 tsp concentrated beef stock

2 tsp dried dill

1 tsp dried ginger

1 tsp nutmeg

1 tsp all spice

2 tsp dijon mustard

2 tsp Braggs liquid aminos

1 Tbls worchesteshire

2 cups heavy cream

2 Tblsp chopped parsely

Large Pinch of both S&P


chopped fresh dill for topping

lingoberry sauce for the side


Preheat the oven to 350 F. and set the oven racks far enough apart so you can place baking pans on two seperate racks. All the meatballs can be cooked on 4 large sized baking sheets.

Line 4 baking sheets with tin foil to aid in the cleanup process.

Prepare the breadcrumbs in a food processor by chopping up 4-5 peices of stale bread. Then empty 3 cups of crumbs into a mixing bowl.

Whisk the eggs & cream together in a small bowl and then stir into the bredcrumbs making sure there are no large lumps.

Using a kitchenaide mixer with the paddle attachement beat the pork & the veal, along with the garlic and all seasonings including the baking power on high until smooth. Add the cream & breadcrumbs slowly on low until incorporated. Add the beef and mix on low as necessary. My bowl is barely large enough to mix all this together but it does a better job than mixing ny hand.

Using wet hands, for the mixture into 2" - 3" meatballs depending on your prefered meatball size. The mixture is very sticky so keeping your hands wet will help in handling the meatballs. Place on baking sheets with 1" space between them. Bake for about 25 minutes until done.

Remove the meatballs into a roaster or crockpot, reserve the juices & drippings by pouring them carefully into a large cast iron pan or other large pan to make the gravy.


Heat a large skillet over med-high heat with the reserved drippings. If you dont want to use the drippings you can melt 1/2 stick of butter. Add the cornstarch or flour; and whisk constantly for about a minute. Be careful not to burn the roux. Pour in the water whisking contastanlt until sauce is slightly thickened and turn the heat to low.


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