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Swedish Meatballs


Swedish Meatballs

Swedish meatballs can be served as a main course, traditionally with boiled potatoes, lingonberry jam, and cucumber salad. Although called "Swedish," meatballs having this same type of flavoring can be found throughout Scandinavia and other Northern European countries. They also make terrific finger food or cocktail hors d’oeuvre served on toothpicks. They reheat very well and, in fact, the flavor is even better after an overnight rest in the fridge.

Adapted from "A Reader's Cookbook" by Judith Choate.

Click here to see The Cookbook Club story with Judith Choate.


  • 1½ pounds lean ground beef or a combination of ¾ pound ground beef, ½ pound ground veal, and ¼ pound ground pork
  • 1 large egg
  • 1 cup fine breadcrumbs
  • ¼ cup minced fresh parsley
  • ½ teaspoon freshly grated nutmeg, or to taste
  • Pinch of ground allspice
  • Salt and pepper, to taste
  • 1 tablespoon canola oil, plus more if needed
  • 1 tablespoon butter, plus more if needed
  • 1 cup finely chopped onion
  • 3 tablespoons all-purpose flour
  • 1 cup warm nonfat, low-sodium beef broth
  • 1 cup warm nonfat, low-sodium chicken broth
  • 1 cup warm heavy cream


Combine the ground meat with the egg, breadcrumbs, 1 tablespoon of the parsley, the nutmeg, allspice, salt and pepper in a mixing bowl. Using your hands, knead the mixture together. Then form the meat into balls about 1 inch in diameter. Set aside.

Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté for about 3 minutes or just until the onion has softened slightly. Begin adding the meatballs, a few at a time, and fry, turning frequently, until nicely browned. Transfer to paper towels to drain. Do not try to remove any onion bits that stick to the meatballs. Continue frying until all of the meatballs are cooked and drained.

Lower the heat and stir the flour into the fat remaining in the pan. (If there is none, add another tablespoon of oil and butter.) When the flour has absorbed the fat, using a whisk, beat the beef and chicken broths into the flour. When combined, return the meatballs to the pan. Stir in the cream and season the gravy with nutmeg, salt, and pepper. Cook, stirring occasionally, for about 15 minutes or until the meatballs are cooked through and the gravy is thick and well-seasoned.

Remove from the heat and stir in the remaining parsley. Serve hot with the accompaniments mentioned above or with buttered noodles or rice.