1/7 Photos of Authentic Swedish Meatballs
This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.
My Private Note
Units: US | Metric
- 1 tablespoon butter
- 3 tablespoons onions, grated
- 1/2 cup breadcrumbs
- 1 1/2 cups milk
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 egg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/4 teaspoon white pepper
- butter or oil
- 1Melt butter in a skillet.
- 2Saute onions in the butter until golden.
- 3Soak the bread crumbs in the milk.
- 4To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
- 5Chill mix for an hour or so, to firm it up.
- 6Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
- 7Heat a large skillet over medium high heat.
- 8Melt a small amount of butter (traditional) or oil in the pan.
- 9Add enough meatballs to fill the pan very loosely.
- 10Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
- 11Remove each batch to a warm platter in the oven, as you fry the rest.
- 12If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
- 13For the gravy:.
- 14When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
- 15Simmer for 10 minutes.
- 16If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
- 17Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
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Nutritional Facts for Authentic Swedish Meatballs
Serving Size: 1 (230 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 433.2
- Calories from Fat 278
- Total Fat 30.9 g
- Saturated Fat 15.0 g
- Cholesterol 161.8 mg
- Sodium 244.2 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 0.5 g
- Sugars 0.8 g
- Protein 25.8 g