Bulgur Swedish Meatballs

Servings 14


  • 2 1/2 cups cooked #2 medium or #3 coarse bulgur
  • 2 lbs. ground beef
  • 2 eggs
  • 2 tbsp. flour
  • 3 tbsp. onions minced
  • 1/3 cup butter
  • 1/4 tsp. nutmeg
  • 1 cup meat stock or consommŽ
  • 1 1/2 tsp. salt optional
  • 1 cup sour cream
  • 1/4 tsp. Worcestershire Sauce


  • To cook bulgur, cover and bring to boil one part bulgur to two parts water, simmer over low heat for 15 minutes or until liquid is absorbed.
  • Combine and mix lightly; bulgur, eggs, milk, onion, nutmeg, salt, Worcestershire Sauce and beef. Form into balls about 1 1/2 inches in diameter. Roll in flour. Heat butter in heavy skillet. Add meatballs and sauté over moderate heat until lightly browned on all sides. Remove to serving dish. Remove skillet from heat, blend into the drippings the flour, meat stock, sour cream. Heat, bring to a boil, stirring constantly. Pour over meatballs. Serve.