Swedish Meat Balls

A starter/snacks recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Swedish Meat Balls

Hot, meaty tidbits in a creamy dunking sauce. So good, guests never know when to stop eating! To make Swedish Meat Balls in a chafing dish, brown balls and make sauce in blazer over direct heat. To keep hot, set blazer over boiling water.

1 medium carrot, grated
2 tablespoons chopped onion
1 tablespoon Wesson Oil
1 pound ground beef
1/2 pound ground pork
1 egg
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon nutmeg
Wesson Oil for pan frying
1 tablespoon flour
1 cup light cream


Cook carrot and onion in Wesson Oil until tender. Remove from heat. Mix in with uncooked ground meat, egg and seasonings. Shape lightly into about 30 tiny balls; brown on all sides in hot Wesson Oil. Remove balls to casserole and keep hot. Drain oil from fry pan, saving the browned bits. Stir in flour and cream. Pour over meat balls. To serve, spear with colorful cocktail picks.

Note: This makes an elegant main dish, too, served over noodles or creamed potatoes.