Swedish meatballs


Swedish meatballs are cooked in the pan. Serve meatballs with Swedish gravy.


4 sli bread (white)
3⁄4 c milk (warm)
2 lb beef (ground)
1⁄2 lb pork (ground)
2 egg
1⁄4 t pepper
1⁄4 t nutmeg
1⁄8 t allspice
1⁄2 c onion (chopped)
2 t salt
2 T water (cold)
1 c cream (light cream)


  1. Soak bread in hot milk until milk is absorbed.
  2. In a large bowl, Combine soaked bread, meat, eggs, chopped onion, nutmeg, allspice, salt and pepper. Mix thoroughly.
  3. Shape into small balls,
  4. Heat 2 teaspoons lard or shortening in a pan. Brown meatballs for about 2 minutes each side.
  5. Once browned, reduce heat to low, cover pan, and simmer for 10-15 minutes.
  6. Remove meatballs and pour off fat, saving some for the gravy.

Swedish gravy

  1. Add cream to the fat remaining in the skillet.
  2. Mix cornstarch with water then add mixture to the skillet.
  3. Stir over moderate heat until gravy comes to a boil. Lower the heat and simmer for 2-3 minutes.
  4. Season with salt and pepper if necessary.


A heaping tablespoon of meat mixture makes about the right size meatball.

It is easier to shape meatballs by hand. The goal is to form round balls about 1 inch (2.5 cm) diameter.

This recipe will yield about 60 meatballs. Keep leftover for the following day or freeze them. Swedish meatballs are delicious warmed up.

12 servings
Preparation time
Cooking time
Total time
1 hour