Swedish Meatballs


Prep time1 hour
Cooking time20 minutes
Total time1 hour, 20 minutes


For an appetizer course, drizzle slightly-thinned lingonberry preserves or cranberry sauce over the platter of meatballs and skewer each with a toothpick. Traditionally served with mashed potatoes or over egg noodles, Swedish meatballs pair nicely with a tart side dish like vinegar braised red cabbage or a sweet and sour cucumber salad. The uncooked meatballs can be frozen for up to 3 months.


1 cup
bread, rye (crumbled)
1/3 cup
1 pound
beef, ground (lean)
1 pound
pork, ground (lean)
1/2 cup
onion (finely diced)
1/2 teaspoon
allspice, ground
1/2 teaspoon
nutmeg, ground
1 teaspoon
1 teaspoon
1/2 teaspoon
black pepper
2 tablespoons
vegetable oil (divided)
2 tablespoons
2 tablespoons
2 cups
stock, beef
1 tablespoon
sour cream


In a small bowl, mix the crumbled bread and milk. Set aside. In a large bowl, mix the ground meats, eggs, onion, spices and bread mixture. Roll into balls about 1-2 inches in diameter (about 1 tablespoon) and place them in the refrigerator for 30 minutes. Heat a tablespoon of oil in a large skillet, add several meatballs (without crowding the pan) and cook 8 to 10 minutes, turning them every few minutes to brown evenly. Remove cooked meatballs to a pan or baking dish in a warm oven, add more oil to the pan, and cook the remaining meatballs. Once meatballs are cooked, melt 2 tablespoons butter in the same skillet, add the flour and stir well. Slowly whisk in the beef broth and bring to a simmer. Simmer for a few minutes until the sauce has thickened and reduced. Add salt and pepper to taste and stir in sour cream. Add the meatballs to the sauce and simmer for 5 minutes or place the meatballs on a shallow platter and pour the sauce over them. Serve warm.


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