Swedish meatballs are probably one of the best-known Swedish dishes. IKEA made Swedish meatballs popular in the USA and I have them every time I go!
There are so many different varieties of Swedish meatballs, depending on the region, family, and of course personal tastes. I've perused hundreds of recipes both in books and online for years before deciding on this particular combination of ingredients.
If you haven't tried this kind of meatball before, you're in for a treat! Swedish meatballs might taste completely different than other meatballs, but just like my other meatballs, these were very well received. Give 'em a whirl and see what people say!
Preheat a large skillet on medium heat. Add oil.
Place the slice of bread in a deep dish and pour the milk over it. Set aside
In a large mixing bowl, combine ground beef, ground pork, chopped onion, egg, nutmeg, allspice, salt and pepper. Squeeze most of the milk out of the bread and crumble it into the meat. Mix very well until completely combined
Dust your hands with flour, scoop out the meat with a soup spoon and roll the meatballs (about 1" size meatballs). Keep lightly dusting with flour while rolling the meat into a ball.
Add the meatballs into the hot skillet. Cook covered on medium heat until completely cooked, flipping halfway through.
Take out the meatballs and save the meat juice. The juice from the meatballs is used in the sauce.
Heat butter in the same skillet over medium heat, whisk in flour to form a roux.
Add the meatball meat juice slowly while stirring constantly. Slowly add the beef stock, keep stirring constantly. Whisk until smooth.
Add the salt, pepper, heavy cream and sour cream. Whisk until combined. Bring to boil, still on medium and add the minced dill weed.
Add the meatballs to the sauce. Cook together for about 5-7 minutes.
Serve with pasta, roasted potatoes or mashed potatoes.
If you want true authenticity, Lingonberry jelly is traditionally used with Swedish meatballs but you can substitute cranberry, red currant or raspberry jelly. I refrained from using it the first couple times I made them because I simply couldn't find it locally. Since then I've been able to find it easily at the market. If you decide to use it, add 2-4 tablespoons of lingonberry jelly to sauce or as you serve it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1787g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1386 (59%)|
|Amt Per Serving||% DV|
|Total Fat 154.1g||205 %|
|Saturated Fat 73.5g||368 %|
|Monounsaturated Fat 58.2g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 707.2mg||218 %|
|Sodium 2718.8mg||94 %|
|Potassium 2065.9mg||54 %|
|Total Carbohydrate 128.7g||38 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 125.1g|
|Protein 107.2g||153 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.