Swedish meatballs from Bon Appétit Magazine, September 2011: The Restaurant Issue (page 38) by Andy Ward and Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on December 09, 2022

    If you have the time to make fresh breadcrumbs, sauté onions, and fry bacon, this is definitely worth the extra effort. I like my gravy a little thicker so added a slurry at the end to thicken it a bit. I made this for guests with spaetzle, and they devoured it.

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