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traditional Swedish Meatballs

The traditional version of Swedish Meatballs with an easy to follow recipe
Print Recipe
CourseAppetizer, Main Course
Keywordappetizer, ground beef, meatball
Prep Time15 minutes
Cook Time30 minutes
Servings48 1 inch meatballs


  • 1 pound ground beef
  • 1 pound ground pork
  • cup whipped cream
  • ¼ cup breadcumbs
  • 2 eggs beaten.
  • 1 tablespoon butter.
  • ½ onion, finely chopped
  • 2 teaspoon nutmeg
  • 1 teaspoons salt
  • 3 teaspoons pepper
  • 2 tablespoons beef bouillion


  • Put the cream into a large bowl, add the breadcrumbs, set aside.
  • In a large skillet melt the butter and add the chopped onion. Cook for about 3 minutes.
  • Add the onion, meat, egg, salt, pepper, and nutmeg to the breadcrumbs and cream.
  • Mix everything together only until well mixed...do not overmix.
  • In the same skillet as the onion, melt 4 tablespoons of butter on medium heat.
  • Using two spoons, form the meat mixture into 1 inch balls and place into the skillet. Leave room around each meatball.
  • Cook on each side turning to the next side after about 1-2 minutes. Set cooked meatballs into a pan in a low-heat oven while cooking the remaining.
  • To make the gravy, mix ¾ cup of cream with 1 tablespoon flour and slowly stir into the drippings of the pan. If desired, add beef broth for more liquid.


Many recipes for traditional Swedish Meatballs call for white pepper. Try using white pepper in place of black.
Use your hands for mixing the meat...don't over mix!


Calories: 57kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg