Swedish meatballs

Swedish meatballs


48 people made this

About this recipe: Looking for a good Swedish meatball recipe? Then you've come to the right place!


Serves: 6 

  • 60g (2 oz) fresh breadcrumbs
  • 60ml cream
  • 25g (1 oz) butter
  • 2 tsp vegetable oil
  • 1 onion, finely chopped
  • 1 (800g) packet of mince
  • 1 medium egg
  • 1 tsp minced garlic
  • 1/4 tsp ground nutmeg
  • 1 pinch ground allspice
  • salt and pepper to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 180 degrees C /gas mark 4.
  2. Pour the cream into a bowl and soak the breadcrumbs in it.
  3. Heat butter and oil in a large frying pan over medium heat. Add onion and cook, stirring often, until tender. Transfer to large bowl and wipe pan clean.
  4. Add beef, egg, nutmeg, allspice, garlic and cooked onion to breadcrumb mixture. Season to taste. Use your hands to blend well and shape into 4cm meatballs.
  5. Place in a glass pryex dish. Cover with foil and cook in oven for 20 to 30 minutes or until cooked through.

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Reviews (9)


Something else. For a sauce, I browned 8 meatballs (put the rest in the fridge for another time) in 2 tsp of vegetable oil then took our the meatballs and placed them in the ceramic dish. I then poured in a cup of water and one chicken stock cube (didn't have any beef ones) and started to simmer. Added the remaining 190 ml of cream (from the 250 ml carton that I bought) and stirred. Added flour to thicken. Noticed it was a bit on the lumpy side so placed the whole sauce into a blender for about 30 seconds. Poured this sauce over the meatballs and covered with foil in the over for 30 minutes. Turned out lovely!! Almost forgot - added a pinch of nutmeg to the sauce. - 30 Jul 2009


Hey! The pic looks so yummy .. but I wonder that what kind of cream ? and how to make the sauce ?? please reply ASAP. thanks. - 01 Dec 2011


Great flavour, easy to make - sad there was no sauce recipe despite the photograph showing a sauce but added my own touch (see Tweak). Definitely one to make again. - 30 Jul 2009

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