Swedish Meatballs

Swedish Meatballs


I often find when I go shopping that minced meat is always available at an affordable price.

If you’re trying to stick to a tight grocery budget, minced meat is a good way of getting protein in your diet without the expense of more popular cuts like steaks or roast.

For some reason, I’ve often struggled to think of what to make with the mince once it’s in front of me.

There are of course plenty of recipes that include mince in them and this one was actually inspired by a trip to Ikea.

I first tried Swedish meatballs at the cafeteria in our local Ikea store and loved the uniqueness of the flavour. I found out that it comes from the mixed spice used in the meatball recipe.

It’s only small amount of mixed spice but the scent and flavour do come through and it’s been a favourite in my family ever since I started making it at home.

It’s not difficult to make, nor is it expensive.

I usually serve the meatballs and accompanying gravy with mashed potatoes but I forgo the traditional lingonberry jam.

This recipe comfortably serves my little family of 4 (2 adults + 2 young kids) with 3 meatballs for each adult and 2 meatballs for each child but you may need to adjust the recipe according to your appetites.

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Swedish Meatballs Recipe

Serves 4


500g minced beef (I have sometimes substituted with pork)

½ onion, grated

½ cup breadcrumbs

¾ cup cream

1/8 tsp mixed spice

1 egg

Salt and pepper to season

2 cups beef stock

2 tsp cornflour

2 tbsp water

Optional: lingonberry jam and parsley to garnish


Mix breadcrumbs with ¼ cup of cream and allow to sit for 10 minutes.

Add the mince, onion, mixed spice, egg, salt and pepper and mix together.

With wet hands form the mince into about 10 balls.

Heat the oil in a large deep frying pan or dutch oven.

Add the meatballs and brown them all over. Be careful as you turn them to keep them intact.

When the meatballs have been browned add the beef stock, cover and lower the heat. Simmer for approx. 15 – 20 minutes until meat has been cooked through.

Remove the meatballs with a slotted spoon and set aside.

Stir the remaining ½ cup of cream into the gravy and season with salt and pepper.

Dissolve the cornflour in 2 tbsp cold water then add to the pan. Stir the cornflour through the liquid until it thickens.

Add the meatballs back to the gravy and turn to coat.

Serve hot with mashed potatoes, lingonberry jam (optional) and sprinkled with parsley.


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