Swedish meatballs

Nothing beats homemade meatballs smothered in a creamy gravy sauce. Whether you like Italian or Swedish (or both!) meatballs, they are versatile, delicious and easy to make. Today, we present you with the recipe for Swedish meatballs.


  • 1/3 cup breadcrumbs
  • 1/2 cup (125ml) milk
  • 35 ml cream
  • 1 large egg
  • 1 clove minced garlic,
  • 1/3 teaspoon salt
  • 1/4 teaspoon each of black pepper and ground white pepper
  • 1/4 teaspoon all spice or all purpose seasoning
  • 1/2 of an onion, finely chopped
  • 1 pound (500 g) ground beef 
  • 1/2 pound (250 g) ground pork 
  • 2 tablespoons fresh, finely chopped parsley
  • 1 tablespoon butter
  • 2 teaspoons olive oil


  • In a large bowl, mix the breadcrumbs together with the milk, cream (if using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
  • Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
  • Roll meat into about 24 small balls, or 16 larger balls.
  • Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil. Serve with mashed potatoes and gravy.

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