Swedish meatballs
4 servings
30 minutes
Swedish meatballs are one of the most famous dishes of Scandinavian cuisine, symbolizing home comfort and warm family dinners. The origins of this recipe date back to the 18th century when Swedish King Charles XII brought the idea of meatballs from the Ottoman Empire. Tender meatballs made from minced pork with onions, dill, and breadcrumbs have a juicy texture and rich flavor. Their golden crust reveals the aroma of spices, while the soft creamy sauce adds tenderness to each bite. Traditionally served with mashed potatoes and lingonberry sauce, they create a perfect balance between salty and sweet. These meatballs have become a favorite dish for millions, remaining an unchanged symbol of comfort and hospitality in Sweden.
1
In a bowl, mix the minced meat with egg, grated onion, breadcrumbs, dill, salt, and pepper. Form 20 small balls the size of a walnut.
- Ground pork: 400 g
- Onion: 1 head
- Chicken egg: 1 piece
- Breadcrumbs: 85 g
- Dill: 1 tablespoon
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Wheat flour: 2 tablespoons
- Meat broth: 400 ml
2
In a large skillet, heat olive oil and fry the meatballs. If the skillet is small, fry in two batches. Transfer the meatballs to a plate.
- Olive oil: 1 tablespoon
- Ground pork: 400 g
3
Add oil to the pan, then flour and mix. Cook for 2 minutes, then pour in the broth, stirring with a whisk. Once the sauce starts to thicken, add the fried meatballs. Heat everything together and serve.
- Butter: 1 tablespoon
- Wheat flour: 2 tablespoons
- Meat broth: 400 ml
- Ground pork: 400 g
