Swedish Meatballs
Swedish meatballs of beef and pork mince, spiced with allspice and nutmeg and bound with milk-soaked breadcrumbs, simmered in a soured cream gravy and served with lingonberry jam. Serves 4.
TOTAL TIME
1 hr 40 min
ACTIVE TIME
39 min
QUANTITY
~1.55 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/16
Ingredients0/16 gathered · 4 servings
40g
80ml
1piece
40g
300g
200g
1piece
0.5tsp
0.5tsp
0.25tsp
1.5tsp
30g
400ml
1tbsp
150ml
120g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 40g | — | — | |
| 2 | | 80ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 40g | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 1.5tsp | — | — | |
| 12 | | 30g | — | — | |
| 13 | | 400ml | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 150ml | — | — | |
| 16 | | 120g | — | — |
Tools16 items
Serveware1 item
Procedure42 steps
1 of 42
Put the breadcrumbs in the small bowl.
White breadcrumbs · 40 g
⏱ 5s
ResultWhite breadcrumbs2 of 42
Pour the milk over them.
Whole milk · 80 ml⏱ 10s
ResultBreadcrumbs in milk3 of 42
Leave for 10 minutes, until the crumbs have drunk up the milk and gone soft.
⏱ 10 min
ResultSoaked breadcrumbsused in step 144 of 42
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion5 of 42
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves8 of 42
Add 15 g of the butter.
Unsalted butter · 15 g
⏱ 5s
ResultOnion and butter9 of 42
Cook over a medium-low heat for about 7 minutes, stirring, until soft and translucent but not coloured.
⏱ 7 min
ResultSoft onion11 of 42
Leave it to cool for 10 minutes.
⏱ 10 min
ResultCooled onion12 of 42
Add the beef mince.
Minced beef / beef mince · 300 g⏱ 10s
ResultOnion and beef13 of 42
Add the pork mince.
Minced pork / pork mince · 200 g⏱ 10s
ResultOnion and mince15 of 42
Break in the egg.
Egg · 1 piece⏱ 15s
ResultMeatball mix with egg16 of 42
Add the allspice.
Ground allspice · 0.5 tsp⏱ 5s
ResultMeatball mix with allspice17 of 42
Add the white pepper.
Ground white pepper · 0.5 tsp⏱ 5s
ResultMeatball mix with pepper18 of 42
Add the nutmeg.
Ground nutmeg · 0.25 tsp⏱ 5s
ResultSpiced meatball mix19 of 42
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultSeasoned meatball mix20 of 42
Beat with the wooden spoon for about 2 minutes, until evenly mixed and slightly sticky.
⏱ 2 min
ResultMeatball mixture21 of 42
Cover the bowl with cling film.
⏱ 10s
22 of 42
Put it in the fridge.
⏱ 10s
ResultMeatball mixture23 of 42
Chill for 30 minutes, until firm enough to roll.
⏱ 30 min
ResultChilled meatball mixture24 of 42
Take the bowl out of the fridge and uncover it.
⏱ 10s
ResultChilled meatball mixture25 of 42
Scoop the mixture onto the tray in 24 even spoonfuls.
Into 24 equal portions
⏱ 3 min
Result24 portions of mixture26 of 42
Roll each one between wet palms into a smooth ball about 3 cm across.
⏱ 5 min
ResultRaw meatballsused in step 2927 of 42
Put the remaining 25 g of butter in the large frying pan.
Unsalted butter · 25 g
⏱ 5s
ResultUnsalted butter28 of 42
Melt over a medium-high heat until the foam starts to subside.
⏱ 1 min 30s
ResultMelted butter29 of 42
Lay the meatballs in the pan in a single layer.
⏱ 40s
ResultMeatballs in butter30 of 42
Fry for about 10 minutes, turning every minute or two, until deep golden all over and no longer pink in the middle.
⏱ 10 min
ResultBrowned meatballs31 of 42
Lift them onto the plate, leaving the fat in the pan.
⏱ 30s
ResultBrowned meatballsused in step 3932 of 42
Scatter the flour into the pan over a medium heat.
Plain flour · 30 gBrowned meatballs · step 31⏱ 10s
ResultFlour in fat33 of 42
Whisk for about 2 minutes, scraping up the browned bits, until it smells biscuity.
⏱ 2 min
ResultPale roux34 of 42
Pour in the stock slowly, whisking all the time so no lumps form.
Beef stock · 400 ml⏱ 1 min
ResultRoux and stock35 of 42
Add the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultStock with soy36 of 42
Simmer for about 4 minutes, whisking, until it coats the back of a spoon.
⏱ 4 min
ResultThickened gravy37 of 42
Turn the heat to low and whisk in the soured cream; do not let it boil.
Soured cream · 150 ml⏱ 40s
ResultCream sauce38 of 42
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned cream sauce40 of 42
Heat gently for 5 minutes, basting the meatballs with the sauce using the spoon, until piping hot and the centre of the largest meatball reads 71 °C on a thermometer.
⏱ 5 min
ResultSwedish meatballs in cream sauce41 of 42
Spoon the meatballs and sauce into the warm serving bowl.
⏱ 30s
ResultSwedish meatballs in cream sauce42 of 42
Spoon the lingonberry jam to one side and bring to the table.
Lingonberry jam · 120 g⏱ 15s
ResultSwedish MeatballsTotal Time1 hr 40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 40 g | | Put the breadcrumbs in the small bowl.⏱ 5sResultWhite breadcrumbs |
| 2 | 80 ml | | Pour the milk over them.⏱ 10sResultBreadcrumbs in milk |
| 3 | — | | Leave for 10 minutes, until the crumbs have drunk up the milk and gone soft.⏱ 10 minResultSoaked breadcrumbsused in step 14 |
| 4 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 5 | Yellow onionstep 4 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 6 | Peeled onion halvesstep 5 | | Chop it very finely.⏱ 1 min 30sResultChopped onion |
| 7 | Chopped onionstep 6 | | Put the onion in the small frying pan.⏱ 5sResultChopped onion |
| 8 | 15 g | | Add 15 g of the butter.⏱ 5sResultOnion and butter |
| 9 | — | | Cook over a medium-low heat for about 7 minutes, stirring, until soft and translucent but not coloured.⏱ 7 minResultSoft onion |
| 10 | Soft onionstep 9 | | Scrape the onion into the large mixing bowl.⏱ 10sResultSoft onion |
| 11 | — | | Leave it to cool for 10 minutes.⏱ 10 minResultCooled onion |
| 12 | 300 g | | Add the beef mince.⏱ 10sResultOnion and beef |
| 13 | 200 g | | Add the pork mince.⏱ 10sResultOnion and mince |
| 14 | Soaked breadcrumbsstep 3 | | Add the soaked breadcrumbs.⏱ 10sResultMince and soaked crumbs |
| 15 | 1 piece | | Break in the egg.⏱ 15sResultMeatball mix with egg |
| 16 | 0.5 tsp | | Add the allspice.⏱ 5sResultMeatball mix with allspice |
| 17 | 0.5 tsp | | Add the white pepper.⏱ 5sResultMeatball mix with pepper |
| 18 | 0.25 tsp | | Add the nutmeg.⏱ 5sResultSpiced meatball mix |
| 19 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSeasoned meatball mix |
| 20 | — | | Beat with the wooden spoon for about 2 minutes, until evenly mixed and slightly sticky.⏱ 2 minResultMeatball mixture |
| 21 | — | | Cover the bowl with cling film.⏱ 10s |
| 22 | — | | Put it in the fridge.⏱ 10sResultMeatball mixture |
| 23 | — | | Chill for 30 minutes, until firm enough to roll.⏱ 30 minResultChilled meatball mixture |
| 24 | — | | Take the bowl out of the fridge and uncover it.⏱ 10sResultChilled meatball mixture |
| 25 | Chilled meatball mixturestep 24 | | Scoop the mixture onto the tray in 24 even spoonfuls. → Into 24 equal portions⏱ 3 minResult24 portions of mixture |
| 26 | — | | Roll each one between wet palms into a smooth ball about 3 cm across.⏱ 5 minResultRaw meatballsused in step 29 |
| 27 | 25 g | | Put the remaining 25 g of butter in the large frying pan.⏱ 5sResultUnsalted butter |
| 28 | — | | Melt over a medium-high heat until the foam starts to subside.⏱ 1 min 30sResultMelted butter |
| 29 | Raw meatballsstep 26 | | Lay the meatballs in the pan in a single layer.⏱ 40sResultMeatballs in butter |
| 30 | — | | Fry for about 10 minutes, turning every minute or two, until deep golden all over and no longer pink in the middle.⏱ 10 minResultBrowned meatballs |
| 31 | Browned meatballsstep 30 | | Lift them onto the plate, leaving the fat in the pan.⏱ 30sResultBrowned meatballsused in step 39 |
| 32 | 30 g | | Scatter the flour into the pan over a medium heat.⏱ 10sResultFlour in fat |
| Browned meatballsstep 31 | |||
| 33 | — | | Whisk for about 2 minutes, scraping up the browned bits, until it smells biscuity.⏱ 2 minResultPale roux |
| 34 | 400 ml | | Pour in the stock slowly, whisking all the time so no lumps form.⏱ 1 minResultRoux and stock |
| 35 | 1 tbsp | | Add the soy sauce.⏱ 5sResultStock with soy |
| 36 | — | | Simmer for about 4 minutes, whisking, until it coats the back of a spoon.⏱ 4 minResultThickened gravy |
| 37 | 150 ml | | Turn the heat to low and whisk in the soured cream; do not let it boil.⏱ 40sResultCream sauce |
| 38 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSeasoned cream sauce |
| 39 | Browned meatballsstep 31 | | Return the meatballs to the pan.⏱ 20sResultMeatballs in sauce |
| 40 | — | | Heat gently for 5 minutes, basting the meatballs with the sauce using the spoon, until piping hot and the centre of the largest meatball reads 71 °C on a thermometer.⏱ 5 minResultSwedish meatballs in cream sauce |
| 41 | Swedish meatballs in cream saucestep 40 | | Spoon the meatballs and sauce into the warm serving bowl.⏱ 30sResultSwedish meatballs in cream sauce |
| 42 | 120 g | | Spoon the lingonberry jam to one side and bring to the table.⏱ 15sResultSwedish Meatballs |
| Total Time | 1 hr 40 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 595kcal | |
| 33g | |
| 41g | |
| 20g | |
| 24g | |
| 8g | |
| 2g | |
| 1,503mg |
Ingredients0/16
Tools0/16
Recipe
Swedish Meatballs
Swedish meatballs of beef and pork mince, spiced with allspice and nutmeg and bound with milk-soaked breadcrumbs, simmered in a soured cream gravy and served with lingonberry jam. Serves 4.
What you’ll doYou will soak breadcrumbs in milk and soften onion in butter, then beat both with beef and pork mince, egg, allspice, nutmeg and white pepper and chill the mixture for 30 minutes. Roll it into 24 balls, brown them in butter, make a roux with the pan fat and whisk in beef stock and soy sauce, finish with soured cream, return the meatballs to heat through, and serve with lingonberry jam on the side.
Serves4
Total1 hr 40 min
LevelMedium
Ingredients
- White breadcrumbs40 g
- Whole milk80 ml
- Yellow onion1 piece
- Unsalted butter40 g
- Minced beef / beef mince300 g
- Minced pork / pork mince200 g
- Egg1 piece
- Ground allspice0.5 tsp
- Ground white pepper0.5 tsp
- Ground nutmeg0.25 tsp
- Salt1.5 tsp
- Plain flour30 g
- Beef stock400 ml
- Soy sauce1 tbsp
- Soured cream150 ml
- Lingonberry jam120 g
Tools
Small frying panLarge serving bowlSpoonTongsRolling pinSmall bowlLarge mixing bowlLarge frying panChef's knifeCling filmWhiskWooden spoonRefrigeratorTrayPlateChopping board
Method
1
Put the breadcrumbs in the small bowl.
5sSmall bowlWhite breadcrumbs · 40 g
2
Pour the milk over them.
10sSmall bowlWhole milk · 80 ml
3
Leave for 10 minutes, until the crumbs have drunk up the milk and gone soft.
Result · Soaked breadcrumbs · used in step 14
10 minSmall bowl
4
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
5
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 4
6
Chop it very finely.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 5
7
Put the onion in the small frying pan.
5sSmall frying panChopped onion · step 6
8
Add 15 g of the butter.
5sSmall frying panUnsalted butter · 15 g
9
Cook over a medium-low heat for about 7 minutes, stirring, until soft and translucent but not coloured.
7 minSmall frying pan, Wooden spoon
10
Scrape the onion into the large mixing bowl.
10sLarge mixing bowl, Wooden spoonSoft onion · step 9
11
Leave it to cool for 10 minutes.
10 minLarge mixing bowl
12
Add the beef mince.
10sLarge mixing bowlMinced beef / beef mince · 300 g
13
Add the pork mince.
10sLarge mixing bowlMinced pork / pork mince · 200 g
14
Add the soaked breadcrumbs.
10sLarge mixing bowlSoaked breadcrumbs · step 3
15
Break in the egg.
15sLarge mixing bowlEgg · 1 piece
16
Add the allspice.
5sLarge mixing bowlGround allspice · 0.5 tsp
17
Add the white pepper.
5sLarge mixing bowlGround white pepper · 0.5 tsp
18
Add the nutmeg.
5sLarge mixing bowlGround nutmeg · 0.25 tsp
19
Add 1 teaspoon of the salt.
5sLarge mixing bowlSalt · 1 tsp
20
Beat with the wooden spoon for about 2 minutes, until evenly mixed and slightly sticky.
2 minLarge mixing bowl, Wooden spoon
21
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
22
Put it in the fridge.
10sLarge mixing bowl, Refrigerator
23
Chill for 30 minutes, until firm enough to roll.
30 minLarge mixing bowl
24
Take the bowl out of the fridge and uncover it.
10sLarge mixing bowl, Refrigerator
25
Scoop the mixture onto the tray in 24 even spoonfuls. → Into 24 equal portions
3 minTray, SpoonChilled meatball mixture · step 24
26
Roll each one between wet palms into a smooth ball about 3 cm across.
Result · Raw meatballs · used in step 29
5 minTray, Rolling pin
27
Put the remaining 25 g of butter in the large frying pan.
5sLarge frying panUnsalted butter · 25 g
28
Melt over a medium-high heat until the foam starts to subside.
1 min 30sLarge frying pan
29
Lay the meatballs in the pan in a single layer.
40sLarge frying pan, TongsRaw meatballs · step 26
30
Fry for about 10 minutes, turning every minute or two, until deep golden all over and no longer pink in the middle.
10 minLarge frying pan, Tongs
31
Lift them onto the plate, leaving the fat in the pan.
Result · Browned meatballs · used in step 39
30sPlate, TongsBrowned meatballs · step 30
32
Scatter the flour into the pan over a medium heat.
10sLarge frying panPlain flour · 30 g
33
Whisk for about 2 minutes, scraping up the browned bits, until it smells biscuity.
2 minLarge frying pan, Whisk
34
Pour in the stock slowly, whisking all the time so no lumps form.
1 minLarge frying pan, WhiskBeef stock · 400 ml
35
Add the soy sauce.
5sLarge frying panSoy sauce · 1 tbsp
36
Simmer for about 4 minutes, whisking, until it coats the back of a spoon.
4 minLarge frying pan, Whisk
37
Turn the heat to low and whisk in the soured cream; do not let it boil.
40sLarge frying pan, WhiskSoured cream · 150 ml
38
Add the rest of the salt.
5sLarge frying panSalt · 0.5 tsp
39
Return the meatballs to the pan.
20sLarge frying pan, TongsBrowned meatballs · step 31
40
Heat gently for 5 minutes, basting the meatballs with the sauce using the spoon, until piping hot and the centre of the largest meatball reads 71 °C on a thermometer.
5 minLarge frying pan, Spoon
41
Spoon the meatballs and sauce into the warm serving bowl.
30sLarge serving bowl, SpoonSwedish meatballs in cream sauce · step 40
42
Spoon the lingonberry jam to one side and bring to the table.
Result · Swedish Meatballs
15sLarge serving bowl, SpoonLingonberry jam · 120 g
Printed 6 October 2026