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Swedish Meatballs

Updated: Nov 4, 2020

We think it’s high time for some good, ol' fashioned comfort food. There’s so much going on right now in the world to worry about, let’s forget about it all for juuuust a minute and bring it back to the (kitchen) table. That’s exactly what these Swedish Meatballs will do for you, one bite and you feel like you’re wrapped in a blanket of warmth and trust. It’s the kind of meal that that satisfies you through and through, from head to heart. It's what we all need from time to time, right?

These are great for a family meal, we highly recommend you make a double batch whilst you’re at it! Enjoy them warm with this creamy gravy, or have the leftovers for lunch on a slice of Danish rye & remoulade with a nice cold beer. Stay well peeps! xoxo Kirsty

Swedish Meatballs, seasoned to perfection, with a hearty, creamy gravy.

Ingredients (makes about 20 meatballs)

  • 1 lb. (450g) ground beef

  • 1 lb. (450g) ground pork

  • 1 small onion, minced

  • 1 garlic clove, minced

  • 1/2 cup (60g) breadcrumbs

  • 2 eggs

  • 1 tablespoon fresh parsley, chopped

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon nutmeg ground, or 1/4 teaspoon freshly grated

  • 1 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 2 tablespoons (30ml) olive oil

  • 6 tablespoons (85g) unsalted butter

  • 3 tablespoons (25g) flour 2 cups (475ml) beef broth

  • 1 tablespoon (15ml) Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1 cup (235ml) heavy cream

In a large bowl, combine beef, pork, minced onion & garlic, breadcrumbs, eggs, parsley, allspice, nutmeg, salt and pepper. Mix (hands work best here!) until combined.

You can use your hands to roll the mixture into 20-ish meatballs. I like to use two tablespoons to portion and shape them, finishing with my hands. This method makes an oblong shape meatball which is more traditional. Place a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Add the meatballs and cook, turning over once the underside is brown after 5-7 minutes, until both sides are browned and cooked through. You may need to do this in two batches, in which case add another tablespoon of oil and butter to the pan before you add the meatballs. Transfer to a plate and cover with foil.

Turn down the heat to medium. Add the remaining 4 tablespoons of butter to the empty skillet, when melted, add the flour and whisk until brown. Slowly add the beef broth and whisk to incorporate. Add the Worcestershire sauce and Dijon mustard, and bring to a simmer until the sauce starts to thicken. Add the cream, stir, and taste for seasoning, add more salt and pepper if needed. Then add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over mashed potatoes or noodles, and try to save some for leftovers!

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