Bergie's Best Meatballs

Bergie's Best Meatballs created by Bergy

This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.

Ready In:



  • Mix together the ground meat, potatoes,onion, salt and Allspice.
  • Mix well, use your hands.
  • Shape the mixture into Ping Pong sized meatballs.
  • Put the Broth and water in a saucepan and bring to a boil.
  • Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
  • Using a slotted spoon remove meatballs and drain on a paper towel.
  • Reserve the broth.
  • At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
  • When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
  • Add the reserved broth to the pan and simmer until the meatballs are cooked through.
  • If you wish you may add a little flour to thicken the broth.
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"This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more."

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  1. Bergy
    Bergie's Best Meatballs Created by Bergy
  2. Bergy
    Bergie's Best Meatballs Created by Bergy
  3. Nimz_
    Bergie's Best Meatballs Created by Nimz_
  4. Nimz_
    Excellent meatballs that were full of flavor. Very easy to make and the sauce is awesome. Love the addition of the potatoes. Might add a little minced garlic to the mix next time but other than that would not change a thing. Thanks.
  5. bluemoon downunder
    So quick to make and so deliciously flavoursome, Bergy! I made a double quantity so there were plenty to put in my parents’ freezer: lots of easy meals for them! I used very much less salt, and I added six cloves (to my double portion) of minced garlic. The allspice was fabulous in these meatballs. And not a spice I would ever have thought to use in meatballs. I loved the grated potato too, though I have used that before in meatball and meatloaf recipes. And that put me in mind to use some grated carrot as well, so I added just two grated baby carrots (to my double portion). They added some sweetness which blended really well with the other flavours, so next time I make these I think I’ll add slightly less potato and slightly more carrot. I was a little nervous not adding an egg to the meatball mixture but decided to trust the recipe (who was I to question it?!), and once the meatballs had been added to the broth they were just fine! Stayed together beautifully! We enjoyed these tonight with a mushroom sauce over noodles. And I’ll be enjoying some tomorrow for lunch in a sandwich, at room temperature, with baby spinach leaves. Since dinner time, I have sampled one meatball at room temperature (for the sake of the reviews: wonderful excuse!) It was fabulous! I’ve made this recipe for Pick a Chef 2006, and feel privileged to have found such a wonderful recipe which I’ll certainly be making again and again! Thank you, Bergy!

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