Swedish Meatballs
Prep time
Cook time
Total time
A delicious traditional recipe for Swedish meatball made with allspice and a cream sauce
Glamorous Glutton:
Recipe type: Main course
Cuisine: Swedish
Serves: 4
  • 50g white breadcrumbs
  • 200mls milk
  • 1tbsp butter
  • 100g grated or very finely chopped onion
  • 500g beff mince
  • 130g pork mince or two large pork sausages
  • 11/2 tsp ground allspice
  • 1tsp salt
  • ½tsp ground white pepper
  • 1egg beaten
  • 2tbsp olive oil
  • 250mls double cream
  1. Soak the breadcrumbs in the milk and set aside
  2. melt the butter in a small frying pan and cook the onion until it's transluscent but not brown, set aside to cool.
  3. Mix the beef mince and pork mince together ensuring they are evenly mixed, add the spice and seasoning.
  4. The breadcrumbs should have absorbed all the milk, add this to the the mince, with the cooled onions and the egg. Mix well using your hands is best, work until the mixture is smooth.
  5. Wet your hands and using a teaspoon, spoon the mixture one teaspoonful at a time and roll into a ball. Set aside on a piece of baking parchment or foil. Continue until all the mixture is used.
  6. At this point you can freeze the meatballs.
  7. Preheat the oven 180c; 160c fan assisted; 350f; gas mark 4
  8. If using immediately, heat the oil in a large frying pan and carefully place the meatballs in the pan, in order not to flatten them. Roll them around in the pan as they brown in order to keep the ball shape.
  9. Once they are browned all over transfer to the oven for 15 minutes until cooked through.
  10. Remove from the oven and put the meatballs on a dish. Add the double cream to the pan and cook over a moderate heat until it thickens. Serve with the meatballs.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/swedish-meatballs/