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. Freeze meatballs (without sauce) for up to 3 months, cooked or uncooked.
Preparation Time30 min
Cooking Time20 min
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe CourseHors D'oeuvre, Hot Appetizer, Main Course
Five Ingredients or LessYes
Taste and TextureMeaty, Savory
- 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
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.
2008 Dorling Kindersley