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Swedish Meatballs

Swedish Meatballs

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


Units Scale


  • 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


Cucumber Salad 


  1. Add the meatball ingredients to a large bowl, use your hands to combine. Roll the meatballs, slightly smaller than a golf ball.
  2. 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).
  3. Turn the heat down to medium, add the unsalted butter to the same pan.
  4. 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.
  5. Add the cream and cook for a further 2 minutes.
  6. Top with finely sliced chives.
  7. To make the cucumber salad, combine the ingredients. 
  8. Serve with pasta or mashed potato, cucumber salad and cranberry sauce.


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