Who invented 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
