Swedish Meatballs, a 70s food revival

Some recipes are just great and we forget all about them until we are craving something gourmet, homey and definitely hand made. So here my clients feasted on Swedish Meatballs over orzo pasta with roasted carrots and sautéed snap peas. These beef/chicken meatballs are in a lemon cream sauce made from chicken stock.


½ pound ground chicken
½ pound ground veal
⅜ cup bread crumbs
2 eggs
1 cup cream
1 teaspoon salt
½ teaspoon white pepper
1 quart stock, chicken
2 tablespoons flour
1 ½ teaspoons sugar
2 tablespoons lemon juice


1. Thoroughly mix together the chicken, veal, bread crumbs, eggs, 2 tablespoons of the cream, salt, and pepper. Shape into 32 balls, using about 1 tablespoon of meat mixture for each one.

2. In a large saucepan, bring the chicken stock to a boil. Add the chicken-veal balls. Reduce heat, and simmer 6 to 7 minutes. Remove with a slotted spoon. Pour the broth through a fine meshed strainer lined with cheesecloth. Reserving 1- 1/2 cups of the broth.

3. Chill reserved broth. When chilled, whisk in flour until thoroughly incorporated. Pour flour-broth mixture into a medium size saucepan and add the remaining cream. Bring to a boil, stirring often to prevent Add the sugar and lemon juice. Cook until slightly thickened (sauce will be on the thin side). Taste and add more sugar or lemon juice if needed. Sauce should taste very lemony, but not be tart.

Serve meatballs over orzo pasta or egg noodles with brightly coloured vegetables.