Swedish Meatballs

Using cheese crackers.

We first talked about Swedish meatballs on a card from Chicago, Illinois.

Another early domestic appearance came in the December 13, 1916 edition of the Logansport (Indiana) Pharos Reporter:

Swedish Meatballs

Get one pound of roundsteak and one-half pound of pork shoulder and grind two or three times. Grind two medium-sized boiled potatoes and one medium-sized onion and add to the meat. Also add one-half teaspoonful of allspice and one egg and salt to taste. Mix all this together thoroughly with your hands till smooth. Roll into balls and fry.

From the box of L.R. from Winston-Salem, North Carolina.

Swedish Meatballs

Beef and noodle dish.

1 egg
1/2 to 3/4 cup cheese crackers or oatmeal
Shake some Kikkoman soy sauce and more teriyaki sauce
Garlic salt, regular salt and pepper
1/2 cup milk (can use canned milk)

Add about 1-1/2 lbs. ground beef and mix well. Shape it into balls–brown–heat moderate, then lower heat.

Cook noodles according to directions.


2-3 Tbsp. flour, stirred into
2-3 Tbsp. melted margarine
1 to 1-1/2 cups of water
1/2 c. of canned milk
1-2 beef bouillon cubes
1/2 to 3/4 cup of sour cream (use sour cream to taste)

Pour noodles in platter or baking dish. Place meatballs over noodles and pour sauce over top–could add cheese and sauce before sour cream.

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