Swedish Meatballs Recipe

Delicious served with mash potatoes and steamed broccoli


2 slices bread, without the crusts, torn into pieces
1/4 cup milk
3/4 lb ground beef
3/4 lb ground pork
1 small red onion, grated
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
ground black pepper
butter, for frying meatballs
vegetable oil, for frying meatballs
2 cups beef stock
2 tablespoons flour
1/4 cup heavy cream
ground black pepper
fresh parsley, for garnish


In a small bowl, soak the bread in the milk until soft.

In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.

Mix thoroughly until smooth, it s best to use your hands for this.

Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won t stick to your hands.)

Heat butter and oil in a large, deep skillet over medium-high heat.

Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.

Shake the skillet now and then so meatballs stay round and brown evenly.

Place them on a heated baking pan in a low oven to keep warm.

To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.