Recipe By SwedishChef
Rating
Published Oct 12th
Authentic Swedish Meatballs
Prep 30m Cook 20m Additional 10m Ready In 1h
Servings 8 servings Calories 418.9

There are as many meatball recipes as there are meatball lovers. This authentic Swedish recipe results in delicious, juicy meatballs with a good and creamy taste. Serve with mashed potatoes, lingonberries, and a cream sauce!

Recipe Ingredients

  • 1 ⅓ cups heavy cream
  • ¾ cup rolled oats
  • 8 teaspoons potato flour
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 2 tablespoons butter
  • 4 tablespoons finely chopped onion
  • 1 pound 85% lean ground beef
  • 2 teaspoons ground allspice
  • 2 tablespoons vegetable oil

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix cream, oats, potato flour, salt, and pepper together in a bowl. Let sit for 10 minutes at room temperature to allow oats to absorb the liquid; paste should have the consistency of mashed potatoes.
  3. 3 Melt butter in a frying pan over medium heat. Cook and stir onion until softened but still pale, 3 to 4 minutes. Add onions to the oat paste and mix well. And ground beef and allspice; mix just until combined, 30 to 45 seconds.
  4. 4 Oil your hands and roll mixture into meatballs of desired size, ideally smaller than a golf ball. Place meatballs on a sheet pan.
  5. 5 Bake in the preheated oven until meatballs are hot, about 10 minutes. Let cool briefly.
  6. 6 Heat a cast iron skillet over medium heat. Add oil. Cook and stir meatballs, about 10 at a time, until browned, 3 to 5 minutes.

Nutrition Facts

  • Calories 418.9
  • Carbohydrate 11.4 g
  • Cholesterol 110.2 mg
  • Fat 36.6 g
  • Fiber 1.3 g
  • Protein 11.7 g
  • Saturated Fat 17.7 g
  • Sodium 368.7 mg
  • Sugar 0.5 g

Chef's Notes

Add milk as needed if paste is too dry; Once cooled, the baked meatballs are ready to freeze and pan-fry later, if desired.

Reviews

  1. Will definitely make it again. I used minced pork instead as it was more agreeable to my guests Thanks.