Swedish meatballs

Swedish meatballs

62 ratings

Geraldine, consultant


„Excellent! Savory Swedish meatballs!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
600 g
ground beef
1
bread roll
1
egg
1
onion
300 ml
beef stock
100 ml
milk
60 ml
heavy cream
1 tbsp
butter
1 tbsp
flour
1 tsp
allspice (ground)
2 tsp
soy sauce
pepper
vegetable oil for frying
lingonberry jam to serve
mashed potatoes to serve
Metric
Imperial
  • 600 g ground beef
  • 1  bread roll
  • 1  egg
  • 1  onion
  • 300 ml beef stock
  • 100 ml milk
  • 60 ml heavy cream
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tsp allspice (ground)
  • 2 tsp soy sauce
  • pepper
  • vegetable oil for frying
  • lingonberry jam to serve
  • mashed potatoes to serve

Utensils

  • plate
  • refrigerator
  • large frying pan
  • large bowl
  • small frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Chianti, 2010
Chianti red wines persuade with their ruby red color and a slightly bitter, spicy character. They develop their full flavor at a drinking temperature of 16 – 18°C (61 – 64°F).

Nutrition per serving

Cal
572
Protein
38g
Fat
38g
Carb
21g

Step 1/8

Tear bread roll into small pieces and soak in milk for approx. 5 – 7 min. until soft.
  • 1 bread roll
  • 100 ml milk
  • large bowl

Tear bread roll into small pieces and soak in milk for approx. 5 – 7 min. until soft.

Step 2/8

In the meantime, finely chop onion and sauté in a small frying pan with some vegetable oil until translucent.
  • 1 onion
  • vegetable oil for frying
  • small frying pan
  • cooking spoon
  • cutting board
  • knife

In the meantime, finely chop onion and sauté in a small frying pan with some vegetable oil until translucent.

Step 3/8

Add sautéed onion, ground beef, egg, allspice, salt, and pepper to the bowl with the soaked bun and mix well until just combined.
  • 600 ground beef
  • 1 egg
  • 1 tsp allspice
  • salt
  • pepper
  • cooking spoon

Add sautéed onion, ground beef, egg, allspice, salt, and pepper to the bowl with the soaked bun and mix well until just combined.

Step 4/8

Form beef mixture into balls (approx. 3 cm), place on a plate, cover, and cool for approx. 20 – 30 min.
  • plate
  • refrigerator

Form beef mixture into balls (approx. 3 cm), place on a plate, cover, and cool for approx. 20 – 30 min.

Step 5/8

Melt butter in a large frying pan and brown meatballs from all sides for approx. 15 – 20 min. over medium heat. Make sure that the pan is not overcrowded. Remove cooked meatballs from the pan and set aside.
  • 1 tbsp butter
  • large frying pan
  • cooking spoon

Melt butter in a large frying pan and brown meatballs from all sides for approx. 15 – 20 min. over medium heat. Make sure that the pan is not overcrowded. Remove cooked meatballs from the pan and set aside.

Step 6/8

For the sauce, sauté flour in the remaining cooking oil and fill up with beef stock while stirring constantly.
  • 1 tbsp flour
  • 300 ml beef stock

For the sauce, sauté flour in the remaining cooking oil and fill up with beef stock while stirring constantly.

Step 7/8

Then, stir in heavy cream. Bring sauce to a simmer for approx. 5 – 7 min. until thickened.
  • 60 ml heavy cream

Then, stir in heavy cream. Bring sauce to a simmer for approx. 5 – 7 min. until thickened.

Step 8/8

To finish, season with soy sauce and pepper. Return meatballs to the pan, toss in sauce, and serve with lingonberry jam and mashed potatoes.
  • 2 tsp soy sauce
  • pepper
  • lingonberry jam to serve
  • mashed potatoes to serve

To finish, season with soy sauce and pepper. Return meatballs to the pan, toss in sauce, and serve with lingonberry jam and mashed potatoes.