I’ve been annoyed by all the inauthentic Swedish meatball recipes I’ve seen floating around the net. So here is my authentic recipe, given to me by my Swedish mother-in-law, Eva along with a recipe for gravy. Note, the gravy isn’t the sour cream filled deal that most Americanized recipes have!
Meatballs are pretty easy to make. They are a little time consuming however! If you have little ones they are a great way to involve them in cooking. My 2 and a half year old niece loved helping make meatballs!
First, in a small bowl you’ll combine the milk & breadcrumbs. Let them sit as you prepare the other ingredients. You’ll want the mixture to thicken to a mush.
Then you combine everything into a large bowl and mix well. You can use a spoon if you want (I did here as the meat was still a touch frozen and very cold!) or you can use your hands (it’s messy!). If you have little helpers, now is the perfect time to let them help!
Once everything is combined it’s time to form the meatballs. Use your hands, it helps to have a dish of water near by to moisten your hands every ball or two. This helps keep them cleaner. Again, great time for little helpers to help! Meatballs don’t have to be perfect, but they should be all around the same size so they cook for about the same time. You can use whatever pan you’d like so long as it’s oven safe & pretty big. Don’t crowd your meatballs, this will make them take longer to cook.
Bake for about half an hour at 375F or until cooked through completely.
Once they have completed baking, set them aside in the oven (turned off) to stay warm while you prepare the gravy. If your meatball baking pan is stove top safe you can use that and get all the delicious bits off it for your gravy! If not you can make a pan gravy using broth.
Turn the heat on low to medium and add your beef stock. Get up all the little dark bits. Add salt, pepper, and Lingon berries (optional). Combine your cornstarch & water and mix well. Add the cornstarch mixture to the broth and bring to a boil to thicken. Boil for one minute then turn off the heat & serve!
Serve with gravy, mashed potatoes or rich and Lingon berries if desired. Surprisingly enough the commissary has Lingon berries! So if you want to try them you should be able to find them there, or at Ikea. They are kinda like cranberries in flavor. My husband doesn’t like chunks of berries so we usually go with out. Either way, it’s delicious!
- 1 lb ground pork
- 1 lb ground beef
- 1 small onion, grated finely
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 tsp allspice
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375F.
- In a small bowl combine bread crumbs & milk & let sit.
- Grate your onion (be careful!) & add to a large bowl.
- Add pork & meat to the bowl.
- Add salt, pepper, & allspice to the large bowl.
- Once thickened to the consistency of pancake batter or oatmeal, add the bread crumb & milk mixture.
- Mix all ingredients throughoughly with a spoon or hands (LPT: Get the kids to help 🙂 )
- Meatballs can be either baked in the oven or cooked on the stovetop in a frying pan. Oven is easier so that's what I usually do. Form small meatballs with your hands & place on a cookie sheet or other large baking dish. Meatballs should be bite sized about 3/4th to an inch round.
- Bake meatballs at 375F for about 30 mins or until cooked through.
- If you are cooking for one or two, make the whole batch and freeze the meatballs for a quick & easy meal. Place meatballs on a cookie sheet then let freeze in the freezer. Once frozen put meatballs in a plastic bag or other freezer safe container. Bake as directed, but add additional cooking time if cooking from frozen. Total cook time will be around 45 - 60 mins.
- Serve with pan gravy, mashed potatoes or rice. For an authentic touch add Lingon berries (available at Ikea or the commissary).
- Pan Drippings from meatballs
- 1 cup Beef stock or broth
- 2 tsp corn starch
- 1/4 cup water
- 1-2 tablespoons of cream/half & half/ or milk
- 1 tablespoon Lingon berries (optional)
- Salt & Pepper to taste
- Add beef stock or broth to the pan with the meatball drippings on low - medium heat. Get up all the bits of meatballs & drippings from the pan with your whisk or spoon.
- Add salt, pepper, cream or half & half and Lingon berries. & mix to combine.
- Dissolve cornstarch in cold water & mix to combine.
- Add cornstarch mixture to the pan & mix constantly. Bring to a boil.
- Boil for 1 min or until thicken. Reduce heat & serve with meatballs.
- Lingon berries are traditional, but you may omit. They can also be substituted with cranberry sauce.
- Recipe can be doubled to create more gravy. You may omit pan drippings and simply use strait broth or stock, but it won't carry over the meatball flavor. If you omit the drippings I suggest adding a pinch of allspice to the gravy.