Swedish Meatballs

Swedish Meatballs

Not a lot of Swedish recipes are popular (it might just be me) but I guess everyone knows what a smorgasbord is and probably it is the best and most popular Swedish contribution to the culinary world. For those who does not know what a smorgasbord is, it’s a Swedish name for buffet meals where numerous dishes are served, I am not sure whether the Swedes started the buffet style dining but definitely it is the most popular one. Having said that no proper Swedish smorgasbord will be complete without this dish, the Swedish Meatballs.

Swedish meatballs is the national dish of Sweden and it has a lot of variations, commonly they made out of pork, beef and/or veal with bread crumbs, milk and nutmeg. This is then formed into balls roughly an inch in diameter pan fried in butter then finished off with a creamy white sauce. It is usually served with boiled egg noodles but Ikea I guess popularized serving it with mashed potatoes and lingonberry jam. If you haven’t tried it well its quite different to the consistency of the popular Italian meatballs as these are softer in texture.

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Swedish Meatballs 2

Swedish Meatballs

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Swedish


Swedish meatballs is the national dish of Sweden and it has a lot of variations, commonly they made out of pork, beef and/or veal with bread crumbs, milk and nutmeg.




  • 400 g minced beef (20% fat)
  • 400 g minced pork (20% fat)
  • 1/2 cup panko bread crumbs
  • 2 large egg yolks
  • 1 tsp onion powder
  • 1/2 tsp ground nutmeg
  • freshly ground black pepper
  • salt
  • 2 tbsp butter
  • 1 tbsp olive oil


  • 1/4 cup butter
  • 1/3 cup flour
  • 4 cups beef stock
  • 3/4 cup sour cream
  • freshly ground black pepper
  • salt



  1. In a large bowl combine all meatball ingredients together except for butter and olive oil, form them into small balls roughly an inch in diameter. Then set them aside.
  2. In a heavy skillet melt butter and add olive oil, once oil is hot enough pan fry meatballs until brown on the outside. Remove meatballs from skillet then set it aside.
  3. In a pan add butter then once melted whisk in flour until it forms into a roux. Now gradually add the beef stock while continuously mixing.
  4. Add the remaining ingredients and mix until even in consistency. Add the meatballs then cook and simmer in low heat for 10 minutes.
  5. Turn heat off then serve with mashed potatoes and lingonberry jam.


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Swedish Meatballs Wide 2


5 Responses

  1. Oh, these do look good – Raymund – now on my list of to makes!

  2. I am very fond of Swedish meatballs and make them often.They were very popular in the U.S. in the 1950’s-early’60’s, especially as party food.I have no idea why they seem to have fallen out of favor, as I find them wonderful.

  3. I could appily it with these and a few toothpicks and pick my way through an easy afternoon on the sofa! The pregnant lady inside of me craves tasty morsels like these! Just wish it wasn’t 30+C outside though 😉 Tasty food as always Raymund!

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