Sweden: Svenska köttbullar

If you have ever been to Ikea (the Swedish one stop shop for all affordable furniture and housewares) you may have seen Swedish meatballs with mashed potatoes and lingonberry jam for sale in the bistro.

These little meatballs are made of beef and pork and seasoned with allspice. They are coated in a creamy gravy and enjoyed with mashed potatoes. If you can’t get your hands on lingonberry jam, dried cranberries are a close cousin and a good substitute. Finally I made a cucumber salad that is my new go to cucumber salad from now on.

I really enjoyed this meal a lot and so did the family! Martin happily ate up several meatballs and this meal made for excellent leftovers for lunch the following day 🙂

Swedish Meatballs

You can find the original recipe at ShugarySweets.com



  • 1 lb lean ground beef
  • 1 ½ lb ground pork
  • ½ cup grated onion
  • 1 cup plain breadcrumbs
  • ½ tsp allspice
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 large eggs
  • ¼ cup heavy whipping cream


  • 2 Tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups beef stock
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • ⅔ cup heavy whipping cream
  • 1 Tbsp parsley


In a large bowl combine all of the meatball ingredients till thoroughly mixed.

Use an electric scale lined with wax paper to measure out each meatball before forming into a ball. Each meatball should weigh between 10-13 oz- this is a great job for little chefs! Getting the right weight and rolling them into balls, fine motor and STEM all wrapped into one 🙂

Heat a heavy bottom pan on medium high, add meatballs in a single layer. Let them cook, rotating periodically till they are golden brown all the way around and cooked through (internal temperature hits 165℉). Once cooked place them on a plate and repeat the process in batches till all the meatballs are cooked.

In the meatball pan add butter to make the sauce. Using a whisk melt the butter with the yummy bits left in the pan. Sprinkle the flour over the butter and whisk. This is called a roux, the flavor will deepen and become nuttier the more you cook it- I prefer a darker roux. Once you have the roux where you like it whisk in the beef stock, salt, pepper, and allspice. Continue to whisk until there are no lumps of flour. Turn the heat down to low and add the heavy cream. Simmer for 15-20 minutes, stirring occasionally.

Once the sauce is thickened return the meatballs and simmer until heated.

Sprinkle the top with parsley and enjoy with mashed potatoes.

Cucumber Dill Salad


  • 1 cucumber, thinly sliced
  • 1/4 onion, thinly sliced
  • 2 Tbs + 2 tsps apple cider vinegar
  • 1 1/2 Tbs sugar
  • 1 tsp dried dill
  • 1 tsp dried parsley


Using a mandoline thinly slice the cucumbers and onions.

In a separate bowl, combine the vinegar, sugar, dill and parsley.

Pour over the cucumbers and onions, stir to combine and serve.

*If serving later, wait to add the dressing till right before you serve it.

Put it all together

Add mashed potatoes and lingonberry jam or craisins and you have a complete Swedish meal 🙂

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