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Swedish Meatballs Recipe

Swedish Meatballs Recipe Categories:
Nb persons: 4
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This Swedish Meatballs recipe has been passed down from a Swedish grandmother! The best Swedish meatballs recipe you'll ever try! Better than Ikea!
    1/3 cup  breadcrumbs
    1/2 cup (125ml)  milk
    35 ml  cream, (OPTIONAL -- makes the meatballs more tender in the centre)
    1 large  egg
    1 large clove  garlic , grated or minced, (OPTIONAL)
    1/3 teaspoon  salt
    1/4 teaspoon  black pepper
    1/4 teaspoon  ground white pepper
    1/4 teaspoon  Grillkrydda, (OR 'all spice' OR 'all purpose seasoning')
    1/2  onion, finely chopped
    1 lb  ground beef
    1/2 lb  ground pork
    2 tablespoons  fresh , finely chopped parsley
    1 tablespoon  butter
    2 teaspoons  olive oil
Gravy Sauce (OPTIONAL):
    1/3 cup  butter
    1/4 cup  plain / all purpose flour
    1 C  vegetable stock or broth
    1 C  beef broth or stock
    1 cup  thickened or heavy cream
    2 teaspoons  regular soy sauce
    1 teaspoon  dijon mustard

Salt and pepper , to season

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don?t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
To serve:
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Recipe Notes
*Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories)
1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don't have or like pork
2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.
3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefer.

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