Name: Swedish Meatballs
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Swedish
Ingredients: 500g pork and veal mince (substitute with pork or beef mince); 1 large onion, grated; 1 cup breadcrumbs; 1 egg; 1/2 tsp salt; 1 tbsp milk; 1 tbsp olive oil; 2 tbsp unsalted butter; 2 tbsp plain flour; 2 cups water; 1 tsp beef stock powder; 1/2 cup pure cream or thickened cream; 1 tbsp chives, finely chopped; Pasta or mashed potato to serve; Cranberry sauce to serve (see note 1); 2 cucumbers, sliced; 1.5 tbsp apple cider vinegar; 1 tbsp fresh dill, finely chopped; 1 tsp salt

Swedish Meatballs

Jump to Recipe·Print Recipe

Swedish Meatballs

★★★★★

5 from 5 reviews

Swedish Meatballs are traditionally made with allspice and/or nutmeg and I choose to omit these to make this recipe the ultimate kid-friendly, family crowd pleaser. I promise the spices are not missed. This is a go-to dinner at our place. Simple meatballs are made incredibly soft with a secret ingredient (milk!) and are covered in a rich, creamy gravy and served with pasta or mashed potato. It’s a deceptively easy recipe to make (there is hardly any chopping), perfect for a fast, weeknight dinner.

Total Time: 24 mins
Yield: 4 (makes approx 20 meatballs) 1x

Instructions

Add the meatball ingredients to a large bowl, use your hands to combine. Roll the meatballs, slightly smaller than a golf ball.
Heat the olive oil in a large skillet on medium-high heat. Cook the meatballs, turning frequently for 2-3 minutes until browned. Remove them from the pan and set aside (they will still be raw on the inside).
Turn the heat down to medium, add the unsalted butter to the same pan.
Once the butter is melted, add the flour. Use a whisk to stir for 1 minute. Once a paste is formed, add the water and stock powder. Continue whisking until the sauce begins to thicken (it will be very thin, like water initially). Return the meatballs to the sauce and cook for 8 minutes.
Add the cream and cook for a further 2 minutes.
Top with finely sliced chives.
To make the cucumber salad, combine the ingredients.
Serve with pasta or mashed potato, cucumber salad and cranberry sauce.

Notes

MAKE AHEAD – Refrigerate pre-made, uncooked meatballs for up to 3 days. Freeze for up to 3 months. Store the meatballs in an airtight container with baking paper in between the layers to stop the meatballs sticking. Thaw completely overnight in the fridge before use. Cook as per the recipe.

LEFTOVERS – Refrigerate up to 3 days. Reheat in the microwave. Not suitable to freeze.

Note 1 – Traditionally Lingonberry jam is served with Swedish Meatballs. Cranberry sauce is the perfect substitute, accessible at most major supermarkets. It is tangy and sweet and pairs perfectly with the creamy sauce.

Author: Nicole
Prep Time: 10 mins
Cook Time: 14 mins
Category: pork, meatballs
Method: deep pan
Cuisine: Swedish

Keywords: Swedish Meatballs, Swedish Meatball recipe

Swedish Meatballs

Swedish Meatballs

Ingredients

Instructions

Notes

Leave a Reply Cancel reply

Comments

bonniemackintosh says:

laurenbell says:

Nicole says:

Kasia Korkis says:

Nicole says:

lisabrecciaroli says:

Nicole says:

alexandrafoley says:

Nicole says:

More Recipes

BLAT Pasta Salad

Crispy Baked Chicken Schnitzel

Red Curry Coconut Noodles

Main meal recipes

Beef Recipes

chicken recipes

lamb recipes

pork recipes

pasta recipes

salad recipes

seafood recipes

Soups recipes

vegetarian recipes

Recipe Categories

Quick and easy recipes

Family favourite recipes

Freezer Friendly recipes

One pot recipes

Slow cooker recipes

Breakfast recipes

Lunch Idea recipes

Sides recipes