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Swedish Meatballs

this is a simplified version of the traditional recipe that I learned when I lived in Sweden. It is often served with boiled red potatoes.

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Equipment List

  • 11 in non stick skillet
  • Large bowl
  • Cookie sheet
  • Parchment paper
  • Tongs
  • Fork


  • Meatballs
    • 1/2 lb ground beef
    • 1/2 lb ground pork
    • 2 slices white bread
    • 1 Tbsp better than bullion beef flavor
    • 1 egg
    • 1/2 c heavy cream
  • 2 Tbsp butter
  • 1 Tbsp flour
  • 1 c beef broth
    • 1 c water
    • 1 tsp better than bullion beef flavor
  • 1/2 c heavy cream
  • lingonberry jam
    - to garnish
  • fresh parsley
    - to garnish

Preparation Instructions

  • Cut crust off of 2 bread slices and break into chunks and add to a large bowl together with 1/2 c cream
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  • Using a fork, mix the bread and cream until it forms a thick paste,
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  • Add 1 egg and 1Tbsp better than bullion beef flavor to bowl and thoroughly mix together
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  • Add 1/2 lb ground beef and 1/2 lb ground pork to bowl and mix well
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  • Spoon out meatball mixture and form 1 in diameter meatballs by rolling in the palms of your hands. Wet your hands with water to keep meat from sticking to you. Place meatballs on a parchment paper lined cookie sheet
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  • Gather remaining ingredients
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  • Make beef broth by mixing together 1 tsp better than bullion beef flavor and 1 cup water.

Cooking Instructions

  • Preheat to 221°F
  • Add 2 Tbsp butter to pan
  • Stir ingredients
  • Stir ingredients
  • Add Meatballs to pan
  • Using a fork, carefully turn over meatballs
  • Gently shake pan
  • Keep turning meatballs as needed to brown them on all sides
  • Shake pan
  • Remove Meatballs from pan and place on a plate
  • Add 1 Tbsp flour to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 c beef broth to pan
  • Stir ingredients
  • Note: You should probably turn down your heat to low
  • Add 1/2 c heavy cream to pan
  • Stir ingredients
  • Add Meatballs back to pan
  • Shake pan to cover meatballs with sauce
  • Remove pan from heat

Finishing Instructions

  • Garnish with lingonberry jam (this is very important!)
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  • Garnish with fresh chopped parsley (if desired)