Swedish Meatballs
Small, golden meatballs in a creamy sauce, served with boiled potatoes, lingonberry jam and pressed cucumber. The taste of a Swedish Sunday.
Method
Six steps · about 40 minutesSoak the crumbs
Mix the milk and breadcrumbs and let them swell for 5 minutes.
Soften the onion
Finely chop the onion and fry it gently in a little butter until soft.
Mix
Mix the mince, egg, onion and the breadcrumb mixture. Season with salt and pepper.
Roll and fry
Roll small meatballs with wet hands and fry them golden brown in butter, in batches so the pan does not crowd. Lift them out.
Make the sauce
Pour the cream, stock, soy sauce and mustard into the same pan and scrape up the browned bits. Let the sauce simmer for a few minutes.
Finish
Put the meatballs back in the sauce and let them simmer until cooked through. Season the sauce with salt and pepper.
Our tips
Wet your hands with cold water when rolling. The meatballs get round and the mince does not stick.
Fry a test meatball first and taste it, then adjust the salt before you roll the rest.
Serve with boiled potatoes, lingonberry jam and pressed cucumber, just as at a Swedish table.
A lighter version
Fewer calories, same dishUse lean minced beef, about 10% fat, instead of blandfärs.
Bake the meatballs at 225 °C for about 12 minutes instead of frying them in butter.
Make the sauce with 5% cooking cream (matlagningsgrädde) instead of heavy cream.
Serve half the potatoes and fill the plate with steamed broccoli or green beans.
With all the swaps, about 525 kcal per serving instead of about 800 kcal (estimate). The sauce gets a little thinner.
- Energy
- about 800 kcal
- Protein
- about 30 g
- Fat
- about 50 g
- Carbohydrates
- about 55 g
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