Recipes  
Swedish Meatballs
Swedish Meatballs
Open in full-screen mode

Swedish Meatballs

5 stars (241) Rate this recipe
Preparation
30 MIN
Cooking
20 MIN
Servings
4
Freezes
Share

Ingredients

Preparation

  1. In a large non-stick skillet, dry roast the breadcrumbs, stirring constantly. Set aside in large bowl.
  2. In the same skillet, soften the onion in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Pour into the bowl with the breadcrumbs and combine. Let cool.
  3. Add the ground meat, milk, egg, and spices to the breadcrumbs mixture. Stir to combine. Season with salt and pepper.
  4. Roll each meatball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture. Set aside on a plate.
  5. In the same skillet, brown the meatballs, half at a time, in the remaining oil and butter. Set aside on a plate.
  6. Sprinkle the flour over the hot fat and cook for 2 minutes, stirring until the mixture turns golden brown. Add the broth and cream and bring to a boil, stirring with a whisk. Add the meatballs. Cover and simmer gently for about 5 minutes or until the meatballs are cooked. Add broth, if needed.
  7. Serve with boiled potatoes and lingonberry or cranberry jam. 



Comments

  1. Great simple weeknight recipe -- I could see that more sauce would be needed, especially since I was serving it with gnocchi (and no lingonberry jam). I effectively doubled the broth and cream, and it made a nice dinner the whole family enjoyed.

  2. I'm an average cook (ok, ok, maybe less than average...) and was a little bit intimidated by the sauce, the other times I tried to create a sauce with flour it was clumpy and not really appetizing. However I succeeded flawlessly! The meatballs taste really good with a nice crispy sear on the outside and are really moist inside. I will cook that recipe again and might incorporate fresh parsley Inside the meatballs next time.

  3. yummy!

  4. Tres Bon! A refaire!

  5. This was very good. Next time I will use some extra flour to thicken up the sauce just a bit.

  6. Very yummy but would omit the onions. They burnt while frying the meatballs and gave a taste to the sauce. Would also increase the amount of liquid a bit, not enough sauce but it is a recipe I will be doing again and again!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.