Classic Swedish Meatballs

    Classic Swedish Meatballs

    (21)
    48saves
    40min


    9 people made this

    Swedish meatballs are usually served with gravy and lingonberry jam, if you can get it! This is wonderful comfort food and the leftovers keep well.

    Ingredients
    Serves: 6 

    • 60g fresh breadcrumbs
    • 60ml cream
    • 30g butter
    • 2 teaspoons vegetable oil
    • 1 onion, finely chopped
    • 800g beef mince
    • 1 medium egg
    • 1 teaspoon minced garlic
    • 1/4 teaspoon ground nutmeg
    • 1 pinch ground allspice

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    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 the mince, egg, nutmeg, allspice, garlic and cooked onion to breadcrumb mixture. Use your hands to blend well and shape into 4cm meatballs.
    5. Place in a glass Pyrex dish. Cover with foil and cook in oven for 20-30 minutes or until cooked through.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (20)

    young-lass
    0

    A great tasting meat ball , had enough for left overs , Thanks for a great recipe, will make again  -  20 Jul 2012

    0

    Very tasty and easy to make. Try dipping in plum sauce, or lemon sauce for a snack time tasty.  -  25 Sep 2010

    by
    15

    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  (Review from Allrecipes UK & Ireland)

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