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Swedish Meatballs

Updated February 23, 2016
(1 Votes)

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Although these are regarded as a Swedish national dish, they are popular in all the Scandinavian countries. Good with new potatoes and steamed broccoli for a main course.

Freezing Information: Freeze meatballs (without sauce) for up to 3 months, cooked or uncooked.

Makes4 servings

Preparation Time30 min

Preparation Time - Text30 mins, plus chilling

Cooking Time20 min

Cooking Time - Text20

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Cocktail Party

Recipe Coursehors d'oeuvre, hot appetizer, main course

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturemeaty, savory

Ingredients

  • ½ cup fresh bread crumbs
  • ½ cup heavy cream
  • 4 tbsp butter
  • 1 small onion, finely chopped
  • 8 oz (230g) ground sirloin
  • 8 oz (230g) ground lamb
  • 1 large egg, beaten
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • ¾ cup heavy cream
  • ½ cup lamb or beef stock

Instructions

Combine the bread crumbs and cream in a large bowl; set aside. Meanwhile, heat 1 tbsp butter in a frying pan over medium-low heat. Add the onion and cook about 4 minutes, until translucent. Let cool.

Add the beef, lamb, cooled onions, egg, and nutmeg to the soaked bread crumbs and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.

With damp hands, shape the meat mixture firmly into balls about the size of ping pong balls, and place on a baking sheet. Cover and refrigerate again for about 1 hour.

Melt the remaining 3 tbsp butter in a large frying pan over medium heat. In batches, add the meatballs and cook, turning occasionally, for 10 minutes, until evenly browned and cooked through. Using a slotted spoon, transfer to paper towels to drain. Transfer to a bowl and tent with aluminum foil to keep warm.

Pour off the fat from the pan. Add the cream and stock, bring to a boil over medium heat, and cook about 2 minutes, until lightly thickened. Drizzle with meatballs with the sauce, and serve hot.

Variation

Chicken and Veal Meatballs

Replace the ground beef and lamb with ground chicken or turkey and veal for a lighter version of these Swedish meatballs.

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I made these, and they are delicious! http://megan-deliciousdishings.blogspot.com/2009/02/swedish-meatballs.html

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