SWEDISH MEATBALLS

The American Swedish Institute (Minneapolis, Minnesota) has this to say about the origin of Swedish meatballs:

According to Mathistorisk Uppslagsbok by Jan-Ojvind Swahn, the Swedish word for meatball (k”ttbulle) first appeared in (Swedish) print was in Cajsa Warg's 1754 cookbook. Swahn points out that the meatball could not have been a common food, at least not for common people, until the meatgrinder made the preparation simple. Swedish meatballs, smaller in size that those of Italy or Germany, are traditionally served with a cream gravy and lingonberry preserves.

"Swedish meatballs. A dish of seasoned pork or beef meatballs covered with a brown gravy. There are endless variations on this dish, which is most popular in the Midwest and derives form Swedish origins. Swedish meatballs are usually served at buffets and smorgasbords, a custom that reflects their Swedish origins. Buttered noodles are the traditional accompaniment. Swedish meatballs date in print to the 1920s."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 318)

According to our books on Swedish food, Swedish meatballs (kottbullar) are traditional old-world Smorgasboard fare. Though none of these books offered a specific history of this recipe, they do offer some interesting insights:

In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized. Meatballs are traditionally in served at Swedish smorgasbords and other festive occasions.

Swedish meatballs were brought to our country by Scandinavian immigrants; many of whom settled in America's northern mid-west states. Other Northern European countries also have meatball/gravy recipes. Regional variations are often a reflection of taste and ingredient availability.

In America, Swedish meatballs were very popular in the beginning of the 20th century, and again in the 1950s-1960s.

Swedish meatballs.

Meatballs:

5 tablespoons butter or margarine
3 tablespoons finely chopped onion
3/4 cup light cream
3/4 cup packaged dry bread crumbs
1 1/2 lb ground chuck
1/2 lb ground pork
2 eggs, slightly beaen
2 tablespoons salt
1/4 teaspoon pepper
1/4 teaspoon allspice
Dash cloves

Sauce:

2 tablespoons flour
1/2 cup light cream
1 teaspoon salt
Dash pepper
1/2 teaspoon bottled gravy seasoning
Parsley sprigs

Makes 6 to 8 servings

1. Make meatballs: In 1 tablespoon hot butter in skillet, sautee onion 3 minutes, or until golden.
2. In large bowl, combine cream, 3/4 cup water, and the bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice, and cloves; toss lightly, to mix well.
3. With teaspoon, shape into 75 meatballs, about 3/4 inch in diameter.
4. In 2 tablespoons hot butter in same skillet, saute meatballs, a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs, and set aside.
5. Make Sauce: Remove all but 2 tablespoons drippings from skillet. Stir in flour until smooth.
6. Gradually stir in cream and 1 1/2cups water; bring to boiling, stirring. Add salt, pepper, and gravy seasoning.
7. Add meatballs; heat gently 5 minutes, or until heated through. Serve garnished with parsley.
---McCall's Cook Book, McCall Corporation [Random House:New York] 1963 (p. 681)

Available in "http://www.foodtimeline.org/foodmeats.html#swedishmeatballs". Adapted and illustrated to be posted by Leopoldo Costa.