My mum's Swedish meatballs
My mum served these beef and pork meatballs every Christmas eve with two sauces; a soured cream sauce and a sweeter lingonberry sauce.
Ingredients
Makes: 48 meatballs
- 1 tablespoon butter
- 1 tablespoon minced onion
- 40g breadcrumbs
- 120ml water
- 120ml single cream
- 340g minced beef
- 120g minced pork
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1/3 teaspoon sugar
- 3 tablespoons butter
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
- Mix breadcrumbs, water and single cream in a large bowl; let stand for about 2 minutes. Stir cooked onion, mince, minced pork, salt, pepper and sugar into breadcrumb mixture until thoroughly mixed. Use your hands to shape mixture into about 48 very small meatballs.
- Melt 3 tablespoons butter in a frying pan; add meatballs. Brown slowly for about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake the pan occasionally to cook evenly.
Tip
Dust your hands with flour to prevent the meatballs from sticking to your hands. This also helps them keep thier shape while frying.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(29)
Reviews in English (24)
Very good. We added about 1/4 c finely shredded hard cheese. I would also suggest dusting your hands with flour to keep them from sticking to you. The flavor was very nice, make sure to cook them slow but not too slow because they will burn. - 19 May 2012 (Review from Allrecipes US | Canada)
This is the real deal! This is the same recipe I have been cooking for years. I found it in my grandmother's Swedish-English cookbook decades ago. I had sworn myself to secrecy about divluging it but it really is too good not to share! I do chill the meat mixture for a couple of hours before rolling them into balls. A melon ball scoop works wonders for portioning. My family of four enjoys these as a main course, so I always double the original recipe. Have patience - making these is a true labor of love! - 19 Aug 2012 (Review from Allrecipes US | Canada)
We really liked this. Will cut the salt in half next time and I used all beef. - 22 Jan 2013 (Review from Allrecipes US | Canada)