The Queen’s Kitchen


Swedish Meatballs November 17, 2003

Filed under: Beef/Pork,Main Dish,Swedish — Carrie @ 12:55 pm

When I think of Swedish food, I automatically think of meatballs. I could eat dozens of these at a time. You can use any spice for them, but we like garlic.


about 1 pound (450 g) ground beef
about 1 pound (450 g) ground pork
1/2 cup (120 g) bread crumbs or oatmeal
2 T. potato flour (I suppose corn starch would work as well)
1 1/4 cup (3 dl) milk or water
2 eggs (1 American egg would probably work, maybe 1 and a half)
3 tsp salt
1 tsp pepper
2 T. yellow onion, grated or very, very, very finely chopped (the balls will all apart if it is not very fine, which is why we grate it)
1-2 gloves crushed garlic, depending on your taste
some butter to fry it in


Mix bread crumbs (or oatmeal), flour, and milk (or water).
Let stand 10 minutes.
Mix in egg, salt, peppar, onion and garlic.
Add meat, and mix it well with a fork until you have a uniform mixture.
Wet your hands with cold water, and form balls out of the meat mixture. They should be about the size of a donut hole. You’ll have to re-wet your hands after every few balls.
In a frying pan, melt about a tablespoon of butter. Stove should be set on medium or medium high. Put in a few meatballs at a time (about 8 or so, depending on the size of your pan), and brown all sides. After sides are browned, lay the meatballs aside and brown about 8 more meatballs. When those are brown, add the previously browned meatballs to the pan and put a lid on the pan. Cook the balls for about 3-5 minutes. Continue doing this until all the meatballs are done.

Serve with potatos and brown sauce, or pasta, or just about anything else you can think of. We like to have the leftovers on a sandwich with tomatoes and mayo.


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