Swedish Meatballs
Servings: 4
Calories: 718kcal
My Swedish Meatballs recipe is made without using the traditional spices, so it's super kid-friendly. The meatballs are made with minced (ground) pork and veal, then cooked in a mild, creamy gravy flavoured with beef stock powder (bouillon). With hardly any any chopping involved, you can have these tender meatballs on the table in under 25 minutes. I pair them with a cucumber salad and creamy mashed potato and a little cranberry sauce.
Ingredients
MEATBALLS
- 500 g combined minced (ground) pork and veal (substitute with beef, or use all pork)
- 1 large onion, grated
- 100 g breadcrumbs
- 1 egg
- ½ tsp sea salt flakes
- 1 tbsp milk
SAUCE
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp plain (all-purpose) flour
- 500 ml water
- 1 tsp beef stock powder (bouillon)
- 125 ml cooking cream or thickened (whipping/heavy) cream
CUCUMBER SALAD
- 2 cucumbers, sliced
- 1½ tbsp apple cider vinegar
- 1 tbsp finely chopped fresh dill
- 1 tsp sea salt flakes
TO SERVE
- 1 tbsp finely chopped fresh chives
- Pasta or mashed potato
- Cranberry sauce (see note 1)
Instructions
- Form the meatballs – Add the meatball ingredients to a large bowl and use your hands to combine. Roll the mixture into meatballs, slightly smaller than a golf ball.
- Brown the meatballs – Heat the olive oil in a large frying pan over 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).
- Add the butter – Turn the heat down to medium and add the butter to the same pan.
- Build the sauce – 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.
- Add the cream – Add the cream and cook for a further 2 minutes.
- Make the cucumber salad – Combine the ingredients in a bowl.
- Serve – Garnish the meatballs with the chives and serve with pasta or mashed potato, cucumber salad and cranberry sauce.
Notes
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.
MAKE AHEAD
Refrigerate pre-made, uncooked meatballs for up to 3 days in an airtight container, or freeze for up to 3 months. Store the meatballs with baking (parchment) 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 for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Swedish Meatballs
Amount per Serving
Calories
718
% Daily Value*
Fat
53
g
82
%
Saturated Fat
23
g
144
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
21
g
Cholesterol
187
mg
62
%
Sodium
1308
mg
57
%
Potassium
741
mg
21
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
29
g
58
%
Vitamin A
988
IU
20
%
Vitamin C
8
mg
10
%
Calcium
136
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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