Swedish Meatballs

Swedish Meetballs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Swedish Meatballs

Swedish Meatballs or köttbullar are traditionally served with gravy, boiled potatoes, lingonberry jam or fresh pickled cucumber. 


1 Beaten Egg

¼ Cup Milk

¾ Cup Soft Bread Crumbs

1 Medium Chopped Onion

¼ Cup Chopped Fresh Parsley

¼ Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Ground Allspice

8 Ounces Ground Veal

8 Ounces Ground Pork

2 Tablespoons Butter

2 Tablespoons Unbleached Flour

2 Teaspoons Instant Beef Bouillon Granules

2 Cups Milk

In a large bowl mix together the beaten egg and ¼ cup milk.  Stir in the bread crumbs, onion and ¼ cup parsley.  Add the veal and pork.  Mix well and shape into approximately 30 meatballs.  You can use a melon baller or small cookie scoop to shape the meatballs.  In a large skillet cook half of the meatballs at a time in heated butter over a medium heat for 10 minutes.  Turn to brown evenly.  Remove the meatballs, reserving the drippings, and place the meatballs on paper towels.  Reserve 2 tablespoon of the drippings.  Add the flour, bouillon and ¼ teaspoon black pepper into the drippings.  Stir in the 2 cups of milk. Cook and stir over a medium heat until bubbly.  Cook and stir for 1 minute more.  Return the meatballs to the skillet.  Heat through and serve over potatoes.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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