September 30, 2006

Filed under: Uncategorized — ros @ 5:33 pm

Swedish Meatballs 

Ingredients (Serves 2-3) 

  • 500g minced beef
  • 2 small onions, very finely diced
  • 1  level tablespoon ground allspice
  • 1 level tablespoon mace
  • 1/2 tablespoon freshly ground cinnamon
  • 2 medium eggs, beaten
  • 100ml single cream
  • 150ml sour cream
  • 1/2 tablespoon english mustard
  • 50 ml beef stock
  • 3 tablespoons freshly chopped dill


  1. Fry the onion gently in some vegetable oil until it is soft. 
  2. Combine the mince, onion, spices and egg in a large bowl and mix them very well with your hands.
  3. Lightly cover your hands in the flour . Take enough of the mince mixture to make a small meatball (ping-pong size) and roll this in your hands until it forms a ball.
  4. Repeat with the rest of the mince mixture.
  5. Heat a little oil in a large frying pan. When the pan is hot, add the meat balls. Roll them around gently until they are browned on all sides.
  6. Reduce the heat and cook the meatballs on a medium heat for about 5 minutes, until they are cooked through.
  7. Meanwhile put the two types of cream and stock in a small saucepan. Mix well and bring to a gentle simmer. Allow this to reduce and thicken.
  8. Add the mustard to the sauce and stir in.
  9. Add the meatballs to the sauce and stir to coat. Stir in the dill just before serving Taste, add more mustard to taste if necesary and season with salt and pepper.
  10. Serve garnished with more dill.


  1. I tryed your Swedish Beat balls and they were Awesome!
    Keep them comming.

    Comment by Get Your Dish Free — June 5, 2007 @ 1:38 am

  2. Let me commend you on your palate! Instead of ginger, try adding 1/8 teaspoon cardamom to the meat and see if that doesn’t hit the mark (a bit of salt helps, too). The only other change I’d make would be to substitute 1/4 teaspoon dry mustard (the powdered stuff) for the 1/2 tablespoon prepared.

    Oh - and cranberries make a fine substitute for lingonberries (no idea if you can get cranberries either)…

    Happy cooking!

    Comment by eris — January 10, 2009 @ 10:33 pm

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